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There’s so much to love about these Keto Chicken Teriyaki Bowls. Juicy grilled chicken, crisp stir-fried vegetables, and cauliflower rice are the perfect healthy components to drizzle with this homemade sugar free Teriyaki sauce.

A keto teriyaki chicken bowl shown with chopsticks.

A Colorful, Low Carb Teriyaki Chicken Bowl

The key to making a good keto teriyaki dish is to start with a really delicious sugar-free teriyaki sauce. I’ve got you covered!

My recipe uses fresh garlic and ginger, coconut aminos, and a touch of sesame oil, for a teriyaki sauce that tastes like the real thing but is shockingly low in calories and carbs.

To recreate a restaurant quality dish, we love:

Cauliflower rice (you can buy this frozen or learn how to make cauliflower rice at home).
An array of vibrant vegetables, like broccoli, peppers, and mushrooms.
Boneless chicken thighs, browned in sesame oil.

The seasonings of this dish are kept simple, because the homemade teriyaki sauce is bursting with flavor!

What You’ll Need

Chicken (boneless chicken breasts or boneless chicken thighs are both great for this recipe!)
Avocado Oil (or olive oil)
Sea Salt and Black Pepper
Stir Fry Vegetables (Use your favs – but we love broccoli, mushrooms, and bell peppers.)
Cauliflower Rice (Buy this frozen to have on hand, or make fresh cauliflower rice.)
Sugar Free Teriyaki Sauce (Skip the bottled versions and control your ingredients!)

The ingredients needed to make a keto chicken teriyaki.

How to Make Keto Teriyaki Chicken

First – make a batch of this homemade sugar-free teriyaki sauce!

Step 1: Heat sesame or avocado oil in a skillet, and then add the chicken thighs. Season with salt and pepper, and brown both sides of the chicken for about 7-8 minutes, depending on thickness of the chicken thighs. When the chicken is cooked through, remove it from the pan and slice it. Chicken breasts will take longer. Cut them in into half thickness to speed up the cooking time.

Step 2: Lightly sauté the vegetables. Season them lightly with salt and pepper, if desired. The teriyaki sauce will provide a salty flavor even if the vegetables are left plain.

Step one shows frying chicken thighs in a pan until lightly browned.

Step 2 shows stir frying chopped vegetables.

Step 3: Stir-fry or reheat cauliflower rice (using frozen cauliflower rice or this recipe for fresh cauliflower rice.)

Step 4: On a bed of cauliflower rice, add the veggies and top each plate with chicken. Serve with a drizzle of teriyaki sauce.

A skillet with cooked cauliflower rice topped with chopped parsley.

Step 4 shows pouring teriyaki sauce over chicken and vegetables.

How to Store Leftovers, or Meal Prep Teriyaki Chicken Bowls

Allow the chicken, vegetables, and cauliflower rice to fully cool. Pack in airtight containers, with enough for 1 meal in each container. Refrigerate for up to 4 days. Store teriyaki sauce separately.

To reheat, these microwave well. If you prefer not to use a microwave, stir fry the vegetables and reassemble the bowls.

Tips & Variations

Low Carb Vegetables: Green beans, boy choy, cabbage, red cabbage, cauliflower, zucchini, and asparagus are all great stir fry vegetables. They all have a similar cook time so can be prepared in place of the broccoli, mushrooms, and peppers.

Broccoli Rice: Broccoli rice is similar to cauliflower rice, with a green twist! Break up broccoli into florets, and pulse them in a food processor until rice-sized pieces. Stir fry until heated throughout to use as a base for this dish.

Chicken Teriyaki Noodles: Make this a keto teriyaki noodle dish by using zucchini noodles or shirataki noodles in place of the cauliflower rice.

Other Healthy Keto Dinner Recipes

Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !