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    Home » Healthy Asian Takeout

    Healthy Teriyaki Chicken

    LAST UPDATED: December 10, 2020 | PUBLISHED: December 10, 2020 | BY: Kim

    Healthy Teriyaki Chicken Stirfry pin 1

    This Healthy Teriyaki Chicken is a quick and easy weeknight meal, on the table in under 20 minutes.  The chicken is juicy and tender and the homemade teriyaki sauce is sweet, spicy, savoury and sticky all in one.  It’s also a great recipe for meal prep and tastes just as good the day after.

    Jump to Recipe
    a bowl of teriyaki chicken and rice with chopsticks

    Teriyaki chicken has long been one of my favourite things to eat for lunch and dinner, but buying it pre-made from a shop or using a store bought jar of teriyaki sauce as a base often means its loaded with sugar and calories. 

    This one has everything you would expect form a thick and rich teriyaki sauce with a garlic and ginger base and its sugar free. I also make Teriyaki Salmon Bowls regularly where I also make the sauce from scratch - these are great for meal prep lunches.

    Making sugar free stirfry sauces at home isn’t hard once you know how and making dishes like this Lemon Chicken Stir fry is a breeze.

    Why Make This Recipe

    • You can make it from scratch in under 20 minutes
    • Its made with homemade teriyaki sauce that’s sugar free
    • The sauce is thick and punchy and coats the chicken all over
    • It’s a One Pot Dinner!
    • It’s perfect for meal prepping and work lunches
    • Make it with or without veges, or use whatever you have on hand
    • Delicious with either rice or noodles

    Ingredients

    Ingredients for healthy teriyaki chicken

    Ingredient Notes

    Soy Sauce: Light Soy Sauce is what I used, however you could also use a low sodium version, or even Tamari. Avoid using Dark Soy Sauce as its too strong.

    Cooking Sake: This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Chinese Cooking Wine – also called Shaoxing Wine  (available in supermarkets in the Asian aisle).  Chinese Cooking Wine is a little heavier than the Cooking Sake but will give a beautiful flavour and depth to the sauce.  Another option is to use Dry Sherry – it will work in a similar way to the Cooking Sake, imparting nice complexity and flavour.

    Sugar Free Maple Syrup: I used Lakanto Maple Syrup that I bought from Woolworths in Australia.  Its also available online here.  Alternatively, any brand of sugar free maple syrup would work, or you could even substitute with regular Pure Maple Syrup or Pure Honey.

    Granulated Sweetener: I used Lakanto Gold Granulaated Sweetener from Woolworths alo.  It adds sweetness and counteracts the salt in the soy sauce. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.  It really doesn’t make that much difference whether you use a white or brown sweetener, just make sure its granulated.

    Garlic: I like a lot of garlic in my teriyaki sauce, but if you prefer less, just cut the amount in half.  For convenience I tend to use the garlic that comes in a jar, but if you’ve got fresh, use that.

    Ginger: Ginger is a must in any teriyaki sauce.  There’s not as much ginger as there is garlic, but it definitely creates that little bit of tangy sweetness.

    How To Make

    1. Make the Sauce:  Add all the ingredients for the sauce into a jug, whisk together, and set aside.
    whisking sauce ingredients in a jug
    1. Prepare Chicken:  Chop chicken into 1 inch pieces.
    2. Cook Chicken:  Heat a non stick pan or wok on medium/high heat, add chicken and cook through for a few minutes, until its cooked through.
    cooking chicken and vegetables in a wok
    1. Add Veges and Sauce:  Add the capsicums to the pan and stir through for 1 minute. Add ⅓ of the sauce to the pan and sir through. 
    2. Add Thickener:  Add the cornflour and water to the teriyaki sauce and whisk.  Pour over chicken and stir through.  It will thicken quickly with the heat. 
    teriyaki chicken and veges in wok

    Serving Ideas

    • Steamed Jasmine Rice:  Add the rice to the bottom of a bowl, spoon the chicken saucy chicken on top.  Garnish with sesame seeds and fresh diced shallots.
    • Precooked noodles:  Grab some pre cooked noodles like Udon, ramen, or Singapore noodles, break them up, stir through until heated and coated in sauce
    • Low Carb with Cauliflower Rice:  I love using the frozen cauliflower rice that you zap in the microwave.  Its quick, convenient and tastes great.

    Check out this Chicken Broccoli and Mushroom in Brown Sauce for another quick and easy mid week meal idea!

    Expert Tips

    • Chicken:  I chose to use skinless chicken thigh for this recipe as I like the tenderness and juiciness of the thigh meat.  However if you prefer to use chicken breast, I suggest that you reduce the cooking time, as breast cooks quicker.
    • Vegetables to add:  anything green works a treat, like baby spinach, diced broccoli, beans, even asparagus.  Be careful not to add to many veges as they will suck up all your sauce.  Stick to two cups of veges.
    • Extras to Add:  Water chestnuts for a little crunch, diced shallots or spring onions
    • Make it spicy:  Add a little bit of fresh diced red chilli on top to serve, or alternatively, as ¼ teaspoon dried red chilli flakes to the sauce.
    • Storage:  This dish can be stored in the fridge in an air tight container with secure lid for 2 to 3 days. 
    • Freezing:  Store in the freezer for upto 2 months.  Make sure you date and label the container so you know what’s in it
    • Reheating:  If frozen, put it into the fridge overnight to let it defrost first before reheating.  Once thawed, it should only take around 2 to 3 minutes in the microwave, or you can reheat it gently on the stove. 
    • Which pan to use:  I use a non stick wok so I don’t need any oil, however any pot or pan will do.  If you don’t have a non-stick one, add a tablespoon of whatever oil you have on hand to stop the meat from sticking.
    a bowl of teriyaki chicken with chopsticks in it

    This lightened up sugar free healthy Teriyaki Chicken is sure to become a favourite for its simplicity to make, and the satisfying authentic flavours.  It’s hard to go wrong with this recipe.  Its quick, easy to spice up, saucy, sticky, sweet and savoury all in one.

    Meal prep container of teriyaki chicken
    Easy Meal Prep with Healthy Teriyaki Chicken!

    More Quick Asian Takeout Recipes

    • Healthy Cashew Nut Chicken
    • Healthy Sweet and Sour Fish
    • Delicious Thai Basil Chicken Stirfry
    • Quick and Easy Salmon Noodles
    • Healthy and Low Carb Szechuan Style Beef and Greens

    Healthy Teriyaki Chicken

    Kim
    This Healthy Teriyaki Chicken is a quick and easy weeknight meal, on the table in under 20 minutes.  The chicken is juicy and tender and the homemade teriyaki sauce is sweet, spicy, savoury and sticky all in one. 
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dinner
    Cuisine Japanese
    Servings 3 people
    Calories 294 kcal

    Ingredients
     

    • 500 grams /1 pound Skinless, boneless chicken thigh
    • 2 cups Roughly chopped capsicums – or bell peppers in the US - red/yellow/green

    Sauce

    • 5 tablespoons Light Soy Sauce
    • 1 tablespoons Cooking sake
    • 1 tablespoons Sugar Free maple syrup
    • 1 ½ tablespoons Granulated sweetener
    • 1 tablespoons Crushed garlic
    • ½ tablespoons Grated ginger
    • 1 tablespoon Cornflour
    • 2 tablespoons Water

    Other

    • 2 cups Steamed Jasmine rice
    • 1 tablespoon Sesame Seeds
    • ¼ cup Fresh diced shallots/scallions

    Instructions
     

    • Add all the ingredients for the sauce into a jug, whisk together, and set aside.
    • Chop chicken into 1 inch pieces.
    • Heat a non stick pan or wok on medium/high heat, add chicken and cook through for a few minutes, until its cooked through.
    • Add the capsicums to the pan and stir through for 1 minute.
    • Add ⅓ of the sauce to the pan and sir through.
    • Add the cornflour and water to the teriyaki sauce and whisk. Pour over chicken and stir through. It will thicken quickly with the heat.
    • To serve, add the rice to the bottom of a bowl, spoon the chicken saucy chicken on top. Garnish with sesame seeds and fresh diced shallots.

    Notes

    1. Soy Sauce: Light Soy Sauce is what I used, however you could also use a low sodium version, or even Tamari. Avoid using Dark Soy Sauce as its too strong.
    2. Cooking Sake: This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Chinese Cooking Wine – also called Shaoxing Wine  (available in supermarkets in the Asian aisle).  Chinese Cooking Wine is a little heavier than the Cooking Sake but will give a beautiful flavour and depth to the sauce.  Another option is to use Dry Sherry – it will work in a similar way to the Cooking Sake, imparting nice complexity and flavour.
    3. Sugar Free Maple Syrup: I used Lakanto Maple Syrup that I bought from Woolworths in Australia.  Its also available online here.  Alternatively, any brand of sugar free maple syrup would work, or you could even substitute with regular Pure Maple Syrup or Pure Honey.
    4. Granulated Sweetener: I used Lakanto Gold Granulaated Sweetener from Woolworths alo.  It adds sweetness and counteracts the salt in the soy sauce. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.  It really doesn’t make that much difference whether you use a white or brown sweetener, just make sure its granulated.
    5. Garlic: I like a lot of garlic in my teriyaki sauce, but if you prefer less, just cut the amount in half.  For convenience I tend to use the garlic that comes in a jar, but if you’ve got fresh, use that.
    6. Ginger: Ginger is a must in any teriyaki sauce.  There’s not as much ginger as there is garlic, but it definitely creates that little bit of tangy sweetness.
    7. Nutritional Information:  Calories/nutritional information does not include rice or noodles.  This would be extra.

    Nutrition

    Calories: 294kcalCarbohydrates: 12gProtein: 30gFat: 16gSaturated Fat: 5gFiber: 4gSugar: 4g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Keyword healthy teriyaki chicken
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    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

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    Kim Morris Hi there! I’m Kim. My sugar free kitchen is a site dedicated to creating healthy and delicious clean eating dinners and sweet treats with less sugar using simple ingredients and natural sweeteners. Read More...
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