Name: Stir Fry Chicken With Sugar Free Teriyaki Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2-2 pounds chicken breast (cut into strips); 1 teaspoon baking soda; 1/2 cup of coconut aminos; 1/2 cup sherry wine; 1/2 cup water; stevia (to taste (optional)); 2 tablespoons avocado oil; 2 tablespoons of butter; 1/2 pound broccoli (florets); 1-2 carrots (sliced); 1 onion (chopped); 2 cloves garlic (minced)

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Stir fry chicken with sugar free teriyaki sauce is nourishing and quick to make with lots of vegetables, easy homemade sauce, and tender chicken. And best of all, it’s keto, lowcarb, and gluten free.

This post has been updated with more helpful tips, new photos, and a video.

This stir fry chicken is all Scarlett O’Hara’s fault. Let me explain.

If there is one thing that my family loves, it’s movies, especially the classics.

I remember my mom and grandmother talking about their favorite films when I was a child. Of course, back then movie theaters rarely showed re-runs of older films so I never got a chance to see them until Turner Classic Movies (TCM) began showing them on cable T.V. in the mid 1990s.

My family loves watching these classics together (since we are seeing them for the first time, they seem like new movies) and looking up the biographies of the actors to learn more about their lives off the screen.

I guess you would say we are film buffs.

Last week we had the opportunity to see Gone With The Wind at our local movie theatre. For myself and the kids, it was our first time seeing the film on the big screen.

John remembers seeing it in his neighborhood theatre back in 1967 when he was in grade school. He had been amazed and couldn’t wait to share this experience with us.

TCM released this special showing in honor of the epic film’s 75th anniversary celebration. It had been fully remastered with a specially produced introduction by TCM host Robert Osborne.

Watching the sizzling romance between Rhett Butler (Clark Gable) and Scarlett O’Hara (Vivien Leigh) unfold with all the amazing sets, special effects, beautiful costumes and memorable lines, kept us riveted the entire time.

I always feel a little more hopeful after seeing this film. Don’t you?

Gluten? Ha! ”As God is my witness, I’ll never be hungry again.” Worries? “I can’t think about that right now. If I do, I’ll go crazy. I’ll think about that tomorrow.”

But show time was 7:00 which is our usual dinnertime, and we had a tight schedule.

We planned to pick up my older son at the train station (even though he has moved out, he wasn’t going to miss joining us for this event).

Above all, we wanted to arrive at the theatre early enough to get good seats and warm buttered popcorn.

Quick and easy stir fry chicken recipe

I had to get a quick dinner on the table early because we wouldn’t be getting out of the theatre until 11:00. It’s a four-hour film.

The solution?

This stir fry chicken teriyaki would be nourishing and quick with lots of vegetables, tender chicken and homemade sugar free teriyaki sauce.

And I’ve added this flavorful stir fry to my growing collection of go-to chicken dinners and low carb recipes for you to enjoy.

Ingredients

Now, let’s gather the ingredients we need to prepare the chicken and vegetables for your teriyaki dish.

I would only have to marinate the chicken for 15 minutes and could easily serve it over rice from the previous night’s Chinese take-out. How convenient.

Velveting technique for tender stir fry chicken

My secret to achieving perfectly tender chicken in this recipe is a technique called velveting. Traditionally, velveting involves using flour or corn starch to break down the chicken fibers and create a soft texture.

I use flour in my marinade to tenderize the chicken for my restaurant-quality recipe for chicken and broccoli in gluten free stir fry sauce.

However, to keep this dish low carb, I opted to use baking soda instead.

Trust me, this technique will take your chicken to the next level!

Sugar free keto teriyaki sauce for the win

And Japanese teriyaki sauce is also quick and simple to make. Here is a little about the ingredients.

Please Note: Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Coconut Aminos

Coconut aminos are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

Sherry wine

Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine is fermented with wheat-based yeast so it’s not gluten free. Instead, a little sherry goes well in this dish.

Sweetener

Today, I’m using stevia instead of sugar in the sauce. Add a little at a time and taste until the sauce reaches your desired sweetness A teaspoon, more or less, of sugar would help to give the sauce its iconic sticky texture, but I like to avoid added sugar.

I use this brand of stevia for sweetener because I have found that it doesn’t have a back taste. Give it a try or go with whichever sweetener you prefer.

I love teriyaki sauce. Make an extra batch and it’ll keep in a jar in the refrigerator for 2-3 weeks. Drizzle it on broiled or grilled salmon, pork, or beef.

If you’re in the mood to try something new, use your extra batch of homemade sugar free teriyaki sauce in this Jamaican Oxtail Recipe.

Here’s how to make stir-fry chicken teriyaki for the next time you need a meal in a snap.

Instructions

*Free printable recipe card is available at the end of the post.

Simply slice the chicken against the grain, toss and coat it in baking soda, and refrigerate for 15 minutes. Rinse off the baking soda and pat the chicken dry before cooking.

Meanwhile, combine your coconut aminos, sherry, sweetener, and water in a medium saucepan. Bring to a boil and turn down to reduce and simmer on the back burner for 15 minutes, stirring often. Remove from the heat. The sauce will thicken as it cools.

While your chicken is marinating and your sauce is simmering, grab your wok or large skillet, a thin metal spatula, spoons, and a large bowl and we’ll start cooking!

We’re going to cook the veggies and then the chicken, using the same wok or large skillet. Then, at the end, we’ll toss them back together in the skillet along with the your teriyaki sauce.

So heat oil and butter over a medium high heat in your wok or large skillet. If you need to avoid dairy, you can skip the butter. Then add broccoli, carrots, and onion. Cook and stir until tender, about 4 minutes. Then add your garlic and cook for 1 more minute. Remove the vegetables to a bowl and set aside.

Now it should be time to remove your chicken from the refrigerator and rinse off the baking soda in a colander. Then pat the chicken dry with paper towels before cooking.

Rinsing the baking soda off your meat is a must. Leaving it on the meat may result in a bitter taste.

Now heat 1 more tablespoon of oil in your wok over a medium-high heat. Cook and stir chicken in batches, about 2 minutes per side. Bite-size pieces of chicken cook very quickly.

Return vegetables, toss and stir in teriyaki sauce. Bring to a boil and simmer for about 5 more minutes.

Serving suggestions

My kids enjoy theirs over rice or gluten-free rice noodles. Since I’m low carb, Seasoned Cauliflower Rice with Bacon along with a refreshing Cucumber Salad and a light, tangy Coleslaw With Sugar Free Dressing add a crisp, refreshing contrast to this dish.

Pro tips and recipe notes

Slicing meat while it’s partially frozen makes it easier to cut.
For the tenderest chicken, follow my technique for velveting.
In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with extra-virgin olive oil or whichever oil you prefer.
Cook chicken in batches. Don’t crowd the pan. As your meat cooks, it will start to give off moisture. If there’s not enough room, it’ll steam instead of browning. You want the chicken to be opaque with a nice sear.
Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
Variations on this dish could include: adding sautéed mushrooms or garnish with sliced scallions or toasted sesame seeds. What would you add? Some folks like a little ginger. Make it your own.
Leftovers will keep, covered in the fridge, for up to 4-5 days. It’s even better the next day and reheats well, too.

Frankly, my dear, this simple stir-fry hit the spot. I think Scarlett and Rhett would have approved.

In all seriousness, my son made my day when he said, “Mom, this is seriously one of the best recipes you’ve ever made!”

I think you’re going to like it too. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP.

Love an easy stir-fry? Try these recipes

Savory chicken stir-fry with spinach, mushroom, and tomatoes: This savory chicken stir fry is flavored with a beautiful medley of Indian spices.

Keto low carb fried cabbage and knockwurst: With only 6 ingredients, this healthy and satisfying dish is a quick weeknight dinner or an easy meal to prep for grab-and-go lunches.

One pot paleo stir-fry: Marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce is so flavorful. So perfect.

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