Keto Teriyaki Chicken | Japanese Keto Recipes | Keto Recipes
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Today’s featured recipe is keto teriyaki chicken.
You will love the taste of this Japanese favorite.
A recipe that is very easy and quick to make.
The macronutrient ratio for this recipe is 2.6 to 1,
with 2 grams of total and net carbs because there’s no dietary fibre.
The three ingredients you’ll need for this recipe
are four chicken thighs
with bone in and skin on,
my keto teriyaki glaze with the sesame seeds,
and one tablespoon of grapeseed oil.
If you haven’t made the teriyaki sauce, or you’ve run out,
please make that first.
The link to this recipe video will be provided
in the description below.
For this Japanese teriyaki chicken recipe,
I prefer to use the thigh, because the meat is
the most flavorful, and
what the traditional recipe suggests.
In most of the grocery stores I shop at,
the chicken thigh meat usually has a bone in it
and has to be removed.
But don’t worry. To debone the chicken is very easy.
Begin by taking the thigh, and locating the
thicker bone. Lay the skin side down,
and using a very sharp knife,
make a diagonal cut towards and under the bone.
Then, just lift the bone, and cut whatever is still
keeping the bone attached.
Also, trim off any extra skin and fat,
that’s hanging past the meat section.
Sometimes I find that there’s a bit of joint bone left,
when I remove the main bone.
Because I like to use as much of the ingredients as possible,
whether they’re meat or vegetable,
so I’m placing the large bones, and bigger
chunks of chicken skin and fat, into this container,
so that I can freeze it until I decide to make
either chicken soup or bone broth.
If you think this is too much trouble,
you could get your butcher to debone the thighs for you,
but at my grocery store, the average price of
bone-in, versus bone-removed thigh is
more than double. And since it’s so
easy to remove the bone, I prefer to do it myself,
because it’s much less expensive. Next
I preheat my dry wok, but if you don’t have a wok,
just use a skillet. When your wok or
skillet is hot, then
add the oil to season the wok or pan.
Next, add the teriyaki glaze,
and place the chicken thigh, skin side down,
into your pan.
But do not crowd the meat, because you want
nice crispy skin. Fry your chicken thighs until the
skin side has a nice dark golden and crispy skin.
Then using your tongs, put the meat side down
until it, too, is well done. But if your
pot was small and you’re doing this in two batches
Do a second batch in the same way. When your chicken
thighs are done, remove
them from the heat and let the meat rest for at least
ten minutes, before you cut them lengthwise.
I cut my finished chicken thighs into half-inch, or
1.5 centimetre thick strips.
In less than 10 minutes, while the chicken is resting, you can make
a side dish, such as
my ginger garlic bok choy,
or my 5 minute fried cauli rice.
Both are excellent side dishes for the teriyaki
chicken. For this evening I’m serving the
teriyaki chicken with the ginger garlic
bok choy. Yes,
I know bok choy is a Chinese side dish, and
teriyaki chicken is a Japanese dish,
but I’m being creative because
I just like these two recipes a lot. I will
however, make some Japanese vegetable side dishes
in the very near future. Until then,
I hope you try this recipe. Enjoy!
Thank you for watching, and see you next time.
The link to the teriyaki chicken written recipe,
as well as the side dishes mentioned,
will be provided in the description below.