This sugar free teriyaki sauce is a simple and fast way to curb the hibachi craving on your ketogenic diet. Ready in just 10 minutes. Perfect for keto chicken teriyaki, beef, hibachi vegetables, or cauliflower rice! This post may contain affiliate links.
Add a little more butter and soy sauce to the pan and cook until the mushrooms are tender and chicken is cooked at an internal temperature of 165°F (74°C) when checked with an instant read digital thermometer. Right before serving your Hibachi Chicken, add salt and pepper to taste. Then toss the chicken and vegetables with lemon juice and serve.
STEP 1. Add the mayo, ketchup, sriracha, butter, rice vinegar, sweetener, onion powder, garlic powder, and paprika to a mixing bowl. STEP 2. Mix until all ingredients are well incorporated. Then add water 1 teaspoon at a time until it has reached the desired consistency. This is not meant to be a thick sauce.
I used to make homemade teriyaki chicken bowls all the time but the recipe I used had both brown sugar and honey in the sauce. Yikes! Talk about an insulin spike! That obviously wasn’t going to work but, thankfully, teriyaki sauce doesn’t take rocket science. I tweaked my old recipe to replicate the flavor but keep it low carb and sugar free.