Low-Carb Orange Teriyaki Chicken Recipe

This Low-Carb Orange Teriyaki Chicken recipe combines the tangy brightness of orange extract with the savory depth of traditional teriyaki flavors — without the sugar and carbs of typical takeout. It’s perfect for anyone following a low-carb or keto lifestyle who still craves bold, satisfying Asian-inspired dishes. Serve it over cauliflower rice for a complete, guilt-free meal.

Low-Carb Orange Teriyaki Chicken Recipe

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A couple of possible alterations to this recipe: I would now use boneless, skinless chicken thighs, which have become far easier to get. I find them juicier and tastier. But use what you like! Also, I would now use allulose instead of Splenda, rounding up to 1½ teaspoons.

Author: Dana Carpender
Yield: 6 servings 1x
Diet: Diabetic

Ingredients

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2 pounds boneless, skinless chicken breast cut into 1" cubes
1 pound frozen Oriental vegetable mixture
3/4 cup chicken broth
2 tablespoons Low Carb Teriyaki Sauce
1 teaspoon chicken bouillon concentrate
1 tablespoon low-sugar orange marmalade
1/4 teaspoon orange extract
2 tablespoons lemon juice
1 teaspoon Splenda granular
1 teaspoon dry mustard
1/2 teaspoon ground ginger

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Instructions

Cube your chicken. Pour the frozen Oriental vegetables, unthawed, into the slow cooker, place chicken cubes on top.
Combine everything else, stirring well, and pour over chicken and veggies.
Cover and cook on low for 4-5 hours.
Before serving, thicken a bit with your guar gum or xanthan gum.
Serve over cauliflower rice, if desired (and over brown rice for the carb eaters in the family.)