Keto Teriyaki Chicken recipe

Keto Teriyaki Chicken
Ready in under 30 minutes, this Keto Teriyaki Chicken features a sugar free teriyaki sauce, chicken thighs and broccoli, making it a great weekday meal, it’s a quick and healthy dish loaded with chicken, vegetables and a delicious sauce.

Ingredients

  • 1 tbsp avocado or olive oil
  • 1 ½ lbs boneless skinless chicken thighs
  • salt and pepper
  • 2 cups broccoli

Sauce

  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • ½ cup soy sauce
  • 1 cup water
  • ⅓ c sukrin gold sweetener
  • 2 tbsp apple cider vinegar

Thickening

  • ¼ tsp xanthan gum
  • 2 tsp sesame oil
Instructions
Equipment Needed

  • Skillet with Lid
  • Cutting Board and Knife
  • Grater or Zester
  • Bowl and Whisk
  • Digital Meat Thermometer
  • Slotted Spoon


Directions

  1. Heat a skillet on medium high heat with 1 tbsp avocado or olive oil.
  2. Season the chicken thighs with a sprinkle of both salt and pepper, then add to the skillet once the oil is hot. Fry for a couple of minutes until the bottoms have browned then flip them over and do the same with the other side.
  3. Peel the garlic and ginger and grate both with a fine grater. Add them to a medium bowl and whisk in soy sauce, water, sukrin gold and apple cider vinegar.
  4. Once the chicken has been seared on both sides, add the sauce to the skillet and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes, flipping the chicken half way through, until the internal temperature of the chicken reaches 180°.
  5. Remove the chicken thighs from the skillet using a slotted scoop and place in a bowl. Whisk sesame oil with xanthan gum and whisk into the teriyaki sauce. Using two forks, shred the thighs into chunks and return them to the thickened sauce with the broccoli. Give them a stir and cover with the lid. Cook for 2 minutes.
  6. Serve this deliciousness with cauliflower rice or zucchini noodles.
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct sugar alcohols ( 17 g ) and fibre ( 1.3 g ) from the total carbs to get 4.5 g net carbs per serving
.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 22.8g | Protein: 46.3g | Fat: 30.8g | Sodium: 340mg | Fiber: 1.3g

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