Japanese Chicken Crackslaw

Japanese Chicken Crackslaw

I love Japanese chicken crackslaw or crack slaw as it’s sometimes spelled. Crackslaw is usually made with Chinese ingredients but add some Teriyaki sauce and you get a sweeter result which also has a distinct Japanese flair.

Whether you are counting your carbs or simply looking for something really tasty, this Japanese chicken crackslaw recipe is a real winner. Perhaps you have made the classic crack slaw recipe before and you wonder what a similar dish but made with slightly different flavors would taste like, in which case try this recipe for a change of pace.

You may use canned or fresh chicken. It should be cooked before adding it to the recipe, so this is a great dish to make if you have leftover chicken to use up. Alternatively try using turkey for a slightly different result.

This Japanese chicken crackslaw recipe has fewer ingredients than some of the others. You may shred cabbage and carrot yourself or else use a bag of coleslaw mix. These are basically the same thing. I tend to get the coleslaw mix. It works out about the same price, at least here, and it saves time. I can pick up a bag of it on sale sometimes to make a very economic dinner which is high in flavor but low in carbs.

How to Serve Japanese Chicken Crackslaw

I usually serve Japanese chicken crackslaw by itself, since the dish really does not require a side dish, but if you want to keep the dish low-carb you can try some (carb-free noodles). If not, rice is always good with Chinese or Japanese food (not for low-carbers, naturally).


Japanese Chicken Crackslaw

Change up the usual Chinese crackslaw recipe, swapping the Chinese flavors for Japanese ones. Teriyaki sauce adds sweetness to the dish while the other seasonings back it up.

  • Author: Victoria Haneveer
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Low Carb
  • Cuisine: Japanese


  • 6 oz (170g) chopped cooked chicken
  • 2 cups (2 big handfuls) coleslaw mix or 1 cup shredded carrot and 1 cup shredded cabbage
  • 2 tablespoons sesame oil
  • 1/2 thinly sliced yellow onion
  • 1/2 chopped green bell pepper (optional)
  • 2 minced garlic cloves
  • Chili powder, thinly sliced chili pepper or hot sauce (optional)
  • Soy sauce to taste (about 1 tablespoon)
  • Teriyaki sauce to taste (about 1 tablespoon)


  1. Fry the garlic and onion in the sesame oil over a high heat for 2 minutes if you like crunchy onions or 5 minutes if you prefer yours soft.
  2. Use a big wok or skillet for this.
  3. Stir in the chicken.
  4. Add the coleslaw mix and green pepper (if using) and cook for 5 minutes.
  5. Stir in the soy sauce and teriyaki sauce.
  6. Add chili at this point if you want a spicy dish, or omit if not.
  7. Cook, stirring, for one minute, then serve.


Carbohydrates: 9g (12g if you use the bell pepper)


  • Calories: 285
  • Fat: 19.3g
  • Carbohydrates: 9.2g
  • Fiber: 1.5g

keto chicken crack slaw