Low Carb Keto Japanese Chicken Teriyaki Recipe
This healthy chicken teriyaki is made without sugar, gluten or starch!
Servings: 4 servings
- ⅓ head broccoli
- ¼ carrot
- 1 red bell pepper or any other colour
- 1 yellow bell pepper or any other colour
- ½ onion
- 4 green onions
- 572 g boneless chicken thighs 4 thighs
- 1 tbsp sesame seeds
- 3 tbsp sesame oil
- 3 tbsp Sugar Free Teriyaki Sauce (RECIPE HERE)
Cut the chicken thighs into bite size pieces (or preferred size).Dice the bell pepper and carrot. Cut the broccoli. Slice the onion and green onions.
Add the chicken to a large bowl and pour the 2 tbsp of teriyaki sauce all over. Mix together until all pieces of chicken are coated in sauce. Let it marinate for 30 minutes or more.
In a large frying pan, heat 2 tbsp of sesame oil. Add the onion and carrot and fry 2-3 minutes. Add the bell pepper and cook another 2-3 minutes. Remove the vegetables from the pan and set aside. We will re-add them in a bit.
Turn the heat to low-medium, heat 1 tbsp of sesame oil and add your chicken thighs skin side down. Fry 2-3 minutes on one side and flip. Cook another 2-3 minutes. Add the vegetables and broccoli. Stir fry until the broccoli is tender and the sauce has thickened down.
Sprinkle sesame seeds and green onions all over the dish.
Serving: 1serving | Calories: 511kcal | Carbohydrates: 10.52g | Protein: 39.38g | Fat: 33.92g | Saturated Fat: 7.84g | Polyunsaturated Fat: 10.67g | Monounsaturated Fat: 12.9g | Cholesterol: 132mg | Sodium: 1308mg | Potassium: 637mg | Fiber: 2.7g | Sugar: 3.12g | NET CARBS: 7.82g