Low Carb Teriyaki Chicken
Tickle your taste buds with this low carb chicken teriyaki stir fry! It is made with an easy homemade sugar free and teriyaki sauce. Serve with konjak noodles or cauliflower rice for a delicious quick dinner.
Servings: 2
Calories: 363kcal
Ingredients
- 2 tablespoon olive oil
- 4 skinless chicken thighs 320g, cubed
- 1 cup / 100g broccoli florets
- 1 head of bok choi 70g
- 1 packet konjac noodles 200g drained
- 4 tablespoon Keto teriyaki sauce
- 3 tablespoon water
To serve
- 2 medium spring onions/scallions
- 1 tablespoon chopped fresh coriander/cilantro optional
- 1 fresh chilli optional
- ⅓ teaspoon sesame seeds
Instructions
- Marinate the chicken in 2 tablespoon of keto teriyaki sauce for at least 15 minutes, or overnight.
- Heat 1 tablespoon of oil in a pan. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from pan and set aside.
- Add the remaining oil, 2 tablespoon teriyaki sauce and 3 tablespoon of water to the same pan. Heat on a medium flame and add the broccoli. Cover with a lid and heat for 1 - 2 minutes. Add the book choi. Cook another minute until the bok choi softens slightly but retains a crunch.
- Add the chicken back to the pan and toss altogether until warm.
- Warm through the konjak noodles, either in the sauce with the chicken mix or in a separate pan in a touch of water, rinse and drain.
- Serve the teriyaki chicken with konjak noodles and top with spring onions and optional chilli, coriander and sesame seeds.
Notes
7.2g net carbs per portion.
Storage: Store in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 363kcal | Total Carbohydrates: 11.2g | Protein: 36.1g | Fat: 13.4g | Fiber: 4g | Sugar: 2.3g