Keto Shoyu Chicken
Published April 27, 2026
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This keto shoyu chicken is my sugar-free take on that classic Hawaiian comfort dish, made with just 6 simple ingredients and basically zero effort. Toss everything in the slow cooker, or sous vide it if you want next-level juicy chicken, then serve it over cauliflower rice or eat it straight from the bowl like I usually do.
I first got this recipe from my good friend Sarah, and it’s one of those tried-and-true family dinners that’s been on repeat in her house for years. The kind of meal you don’t even have to think about…you just know it’s going to be good every single time. After she made it for me, I immediately went home and started playing around with it to make a low carb, sugar-free version that would fit how I eat, without losing what makes it so good in the first place.
Traditional shoyu chicken is all about that balance of salty, slightly sweet, garlicky, gingery sauce that soaks into the chicken as it cooks low and slow. Most versions rely on sugar to get that classic flavor, but I swapped that out for a sugar-free sweetener and adjusted the ratios so it still hits the same notes. When I brought my version to a potluck recently, Sarah tried it…didn’t say a word…went back for seconds…and only then did I tell her it was my low carb version. She couldn’t even tell the difference.
What I love about this recipe, and why it’s stayed in rotation for both of us, is how simple it is. We’re talking 6 ingredients, one pot, and almost no prep. You can toss everything into the slow cooker and let it do its thing, or if you want the absolute juiciest, most tender chicken, the sous vide method takes it to a whole different level. Either way, the chicken ends up soaking in that rich shoyu-based sauce until it’s fall-apart tender and packed with flavor.
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Ingredients
1 1/2 cups soy sauce or tamari -
1 1/2 cups water
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1 cup sugar-free sweetener
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1 teaspoon Worcestershire sauce
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1 teaspoon garlic paste or powder
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1 teaspoon ginger paste or powder
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1/4 teaspoon red pepper flakes
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2 lbs skinless, boneless chicken thighs or breasts
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2 tablespoons cornstarch or 2 teaspoons arrowroot powder, optional to thicken sauce
Step by Step Instructions
Step by Step Instructions
Make sauce
In a medium bowl, combine the soy sauce or tamari, water, sugar-free sweetener, Worcestershire sauce, red pepper flakes, ginger paste, and garlic paste. Whisk until everything is mixed together.
- 1 1/2 cups soy sauce or tamari
- 1 1/2 cups water
- 1 cup sugar-free sweetener
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic paste or powder
- 1 teaspoon ginger paste or powder
- 1/4 teaspoon red pepper flakes
Slow cooker method
For the slow cooker method: Add the chicken to the bottom of the slow cooker, then pour the shoyu sauce over the top. Cover and cook on high for 4 hours, or until the chicken is tender and cooked through. Once the chicken is done, remove it from the slow cooker and shred it with two forks or slice it, depending on how you want to serve it.
- 2 lbs boneless, skinless chicken thighs or breasts
Sous vide method
For the sous vide method: Add the chicken to a vacuum seal bag, then pour in the shoyu sauce. Vacuum seal the bag, then sous vide at 145°F for 2 to 4 hours, until the chicken is juicy and cooked through.
Thicken sauce
To thicken the sauce, pour the cooking liquid into a saucepan. Whisk together either 2 tablespoons cornstarch with a little water, or 2 teaspoons arrowroot powder with a little water, then stir the slurry into the sauce. Simmer the sauce for 10 to 15 minutes, stirring occasionally, until it thickens into a glossy sauce. Pour it over the sliced or shredded chicken and serve over cauliflower rice, veggies, or enjoy it on its own.
- 2 tablespoons cornstarch or 2 teaspoons arrowroot powder
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, both work great. Chicken thighs will be more tender and flavorful because of the higher fat content, but chicken breasts are a leaner option and still turn out really good, especially if you sous vide them.
Can I make this in the Instant Pot instead?
You can. Cook on high pressure for about 10–12 minutes with a quick release. Just know the texture will be slightly different than slow cooker or sous vide, but still delicious.
Do I need to marinate the chicken first?
Nope. Everything cooks together, so the chicken absorbs all the flavor as it cooks. It’s one less step, which is always a win.
