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.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course
Main Course
Cuisine
Japanese
Servings
2
Calories
363 kcal
INGREDIENTS
1x
2x
3x
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1 tbsp olive oil
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4 skinless chicken thighs 320g, cubed
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1 cup / 100g broccoli florets
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1 head of bok choi 70g
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1 packet konjak noodles 200g drained
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1 tbsp butter
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4 tbsp keto teriyaki sauce
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3 tbsp water
To serve
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2 medium spring onions/scallions
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1 tbsp chopped fresh coriander/cilantro optional
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1 fresh chilli optional
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1/3 tsp sesame seeds
INSTRUCTIONS
Marinate the chicken in 2 tbsp of keto teriyaki sauce for at least 15 minutes, or overnight.
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.
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.
NUTRITION
Calories: 363kcal
Protein: 36.1g
Fat: 13.4g
Fiber: 4g
Sugar: 2.3g