Following the Ketogenic Diet with a Hawaiian Palate

Recipe: Low Carb Shoyu Chicken

Low Carb Shoyu Chicken

Over the years, I’ve developed what I consider to be “my” shoyu chicken recipe. I’ve made it for baseball potlucks and been asked for the recipe. I’ve been told it’s the best shoyu chicken that person has ever had. For this reason, it was one of the first recipes I wanted to try converting to keto.

Personally, I like it simply because the recipe is easy and it results in super tender chicken. Since I’m the only one eating keto in my family right now and sugar-free ingredients are more expensive, I just made two pots—one for my sugar-free chicken and one for everyone else. It really wasn’t that big a deal because all you do is throw everything in and moderate the heat settings.

The recipe below is for two servings of two chicken thighs each, but it’s actually kind of hard to calculate the carbs for something like this because there’s really no telling how much of the sauce is being absorbed into the chicken. And you’d have to practically drink the remaining sauce for you to be consuming all the carbs present, but I prefer to be conservative, so that’s where the number comes from.

The skin will be extremely soft if you cook it for over an hour, so if you plan on eating it, it’s better to remove it from the pot with a spoon or ladle. I topped it with green onions for some color.

I was overall very pleased with the result. To me, erythritol doesn’t have an aftertaste, which is why I like it so much. And despite it being less sweet than sugar, it still tasted yummy to me.

I had to calculate this recipe using 8 thighs due to the amount of sauce that would go with 2 thighs, but the amount of sauce is probably only enough to cook 4 thighs in a small pot. If you do cook 8 thighs, a saucepan is probably better.

Low Carb Shoyu Chicken
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Low Carb Shoyu Chicken

Make this popular sweet and savory chicken dish without the sugar.

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 306.9 kcal

Ingredients

Instructions

  1. Add soy sauce, erythritol, water, garlic, and ginger to a small pot. Stir to combine.

  2. Add chicken thighs and turn heat to medium. Cover and heat to a boil, about 10 minutes.

  3. Turn heat down to low. Simmer for at least 1 hour, checking on the chicken and turning them so they all get a chance to soak in the sauce.

  4. Top with green onions before serving.

Recipe Notes

Net carbs for two thighs and 4 tbsp of sauce: 2.5

Nutrition Facts
Low Carb Shoyu Chicken
Amount Per Serving (2 thighs)
Calories 306.9 Calories from Fat 172
% Daily Value*
Total Fat 19.1g 29%
Saturated Fat 5.3g 27%
Polyunsaturated Fat 4.2g
Monounsaturated Fat 7.6g
Cholesterol 114.1mg 38%
Sodium 1726.9mg 72%
Potassium 287.4mg 8%
Total Carbohydrates 26.7g 9%
Dietary Fiber 0.1g 0%
Sugars 2.3g
Protein 30.9g 62%
* Percent Daily Values are based on a 2000 calorie diet.

Crystal is a 38-year-old wife and mom to three. She is a freelance editor for independent fiction authors and the co-author of the Yum-Yum Bento Box cookbooks. She lives in Honolulu, Hawaii.

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