To welcome my sister to the USA, Cody and I took her to our favorite Asian restaurant called Indochine. Yeah, I know, that’s pretty funny. It would’ve made more sense to take her to Burger King, right?
Anyway, she and I both had their Chicken Teriyaki and we kind of fell in love with it. We knew right away that we needed to create a low carb keto version of it for Living Chirpy.
So, after a long debate about whether we should use Zucchini Noodles or not, we decided not to, and ended up with this Keto Cabbage Chicken Teriyaki Recipe.
Most definitely the right decision. The cabbage works well with Asian flavors, plus, if you cut it right it sort of resembles noodles.
As soon as I started chopping the ingredients for this meal I knew we had a winner. The colors are just amazing and I probably wouldn’t have minded if someone served it to me raw, with the exception of the chicken (that’s just nasty).
I mean what’s not to love about all the freshness that goes into this lunch or dinner recipe:
Can I hear a “Yum”?
The very best part about this meal is that it comes together in minutes and you all know how much I love quick delicious meals, especially now when our time is very valuable.
This recipe is one of our most tasty time saving recipes to date – and if you love your veggies crunchy like I do, it takes even more minutes off the cooking time.
As I’m sitting here typing this and being bombarded with all the photos, my stomach is starting to growl. Not kidding. I might just have this for dinner again tonight. It was that good. Just cook it already!
PS. If Asian flavors are your thing, give our Mongolian Pork Stir Fry a try as well.
Keto Cabbage Chicken Teriyaki Skillet – Pin It!
One Pan Keto Cabbage Chicken Teriyaki Skillet Recipe + Nutritional Information/Calories
One Pot Keto Cabbage Chicken Teriyaki SkilletPrint Pin Rate
- 1 • chicken breast [cubed]
- 2 cups • shredded red cabbage
- 2 cups • shredded green cabbage
- 1 • onion [julienne]
- 1 cup • broccoli [cut into small florets]
- 1 cup • carrots [julienne]
- 1 cup • mushrooms [sliced]
- 1/4 cup • soy sauce
- 1/8 cup • water
- 1 tbsp • mirin
- 1 tbsp • honey
- 1/2 tsp • minced garlic
- 1/2 tsp • minced ginger
- 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 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.