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One Pot Keto Cabbage Chicken Teriyaki Skillet

This is an easy one pan recipe for Japanese Cabbage Chicken Teriyaki. Only 8 ingredients, and 30 minute Keto, Low Carb, Gluten Free, Paleo.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian, Chinese, Japanese
Servings: 6 servings
Calories: 124kcal


  • 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
  • cup water
  • 1 tbsp sake
  • 1 tbsp honey
  • ½ 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 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.


Tips and Tricks:
1. For a paleo-friendly version, swap the soy sauce for coconut aminos.


Calories: 124kcal | Carbohydrates: 13.5g | Protein: 13.9g | Fat: 1.5g | Cholesterol: 32mg | Sodium: 660mg | Potassium: 557mg | Fiber: 3.2g | Sugar: 7.3g | Calcium: 40mg | Iron: 1.6mg