This is an easy one pan recipe for a Healthy Chicken Teriyaki dish. It needs simple ingredients and barely 30 minutes to throw together. Keto. Low-Carb. Gluten-Free. Paleo.
A healthy chicken teriyaki is quite easy to make. Most of the ingredients are clean, it’s usually the sauce that’s the problem with store-bought or restaurant dishes.
This recipe has a DIY simple and healthy teriyaki sauce with minimal ingredients. If you don’t include soy sauce in your diet, feel free to substitute with coconut aminos for an equally delicious sauce.
🥘 ingredients
- chicken
- cabbage
- onion
- garlic
- broccoli
- carrots
- mushrooms
- soy sauce
- sake
- honey
- ginger
🔪 instructions
- Heat up a large pan to a medium/high heat and sauté the mushrooms and onions until the onions are translucent. (Photo 1)
- Add the rest of the veggies and sauté for about 5 minutes. (Photo 2)
- While the veggies are cooking, make the teriyaki sauce. Mix the soy sauce, water, mirin, honey, garlic and ginger. (Photo 3)
- Add the sauce and sauté for another 3-5 minutes – until the chicken is cooked and the vegetables are done to your preference. (Photo 4)
💭 faq
It depends on your ingredients. If you’re making a healthy chicken stir fry from scratch and using whole ingredients, then it can be very good for you! Home-cooked is best.
Once again, it depends on the ingredients. If you’re buying store-bought sauce, make sure to read the label so you understand what’s going into your body.
A great option is coconut rice (if you’re not doing keto or low-carb). Sautéed greens also work well. You can ever serve this healthy chicken teriyaki on some noodles.
📋 recipe
One Pot Keto Cabbage Chicken Teriyaki Skillet
Ingredients
- 2 chicken breasts [cubed] (cut into bite-sized cubes)
- ½ tbsp minced garlic
- 4 cups shredded cabbage
- 1 onion (thinly sliced)
- 2 cups broccoli [cut into small florets] (small florets)
- 2 cup carrots (grated)
- 2 cups mushrooms (quartered)
- ¼ cup soy sauce
- ⅛ cup water
- 1 tbsp sake
- 1 tbsp honey
- ½ tsp minced ginger
Instructions
- For the Teriyaki sauce: Mix the soy sauce, water, mirin, honey, garlic and ginger. Set aside.
- Heat up a large sauté pan to a medium/high heat and sauté together all the veggies and chicken for about 5 minutes.
- Add the Teriyaki sauce and sauté for another 3 – 5 minutes until the chicken is cooked and the vegetable are done to your preference.
Janet Blackmore says
I had a hot BBQ chook (ok, chicken for all you non-Aussies!) so did it all and then added the pulled poultry just prior to serving.. It was absolutely totally delicious and have shared the recipe with vegan grand-daughter. Thanks heaps for a new idea with our favourite flesh.
Roche Woodworth says
Hi Janet! Thank you so much for the wonderful feedback – we are happy you enjoyed the recipe!:)
Yvonne says
Simple, but delicious. The cabbage is almost like noodles – love it!
Lin says
This recipe sounds incredible, but when you mention, “6 servings”, what size is the serving?
Thanks !
Roche Woodworth says
Hi Lin! Sorry for not getting back to you sooner. In my experience, one serving was just about 2 cups per person. Hope that clears things up for you. Let me know how it turns out if you do give it a try! 🙂
Patricia Bowden LATSON says
Sounds great. Making this tonight.