Tickle your taste buds with this easy chicken teriyaki stir fry! It is made with a sugar free and gluten free teriyaki sauce. Serve with konjak noodles or cauliflower rice for a delicious low carb meal.
Heat the oil in a pan on a medium heat. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from the heat and set to one side.
Add the butter, 2 tbsp teriyaki sauce and 3 tbsp of water to a clean non-stick pan. Heat on a medium flame and add the bok choi. Cover with a lid and heat for about 1 - 2 minutes until the bok choi softens slightly but retains a crunch.
Steam the broccoli for 2 - 3 minutes until al dente. Option to sauté with the bok choi if you prefer.
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.
7.2g net carbs per portion. Storage: Best fresh or fridge for 1 day.