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Low Carb/Sugar Free Teriyaki Chicken Meal

This is a low carb diabetic friendly teriyaki chicken meal recipe
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 1 cup cooked quinoa or rice substitute of choice if going keto cauli rice is a good substitute
  • 2 medium boneless chicken breast (1 1/2 lbs) cut into 1 inch pieces
  • 1 cup chopped broccoli
  • 1 cup chopped sweet peppers
  • 2 TBS olive oil, or oil of your choice
  • seasoned salt and pepper to taste

For Sauce

  • 2/3 cup soy sauce
  • 2/3 cup apple cider vinegar
  • 2 tsp olive oil, or oil of your choice
  • 3 TBS molasses, or sweetener of your choice if going strict keto brown Swerve is a good substitute
  • 2 tsp ground ginger
  • 1 tsp garlic powder
  • 4 tsp cornstarch or almond flour (if on a keto diet)

Instructions

  • Preheat 2TBS oil in a 12 inch skillet for 5-7 minutes over medium heat
  • Add chicken pieces and season the chicken with seasoned salt and seasoned pepper. Cook 10 minutes or until the chicken is no longer pink, Stir occasionally
  • While the chicken is cooking take a small bowl and whisk together all of the sauce ingredients until smooth
  • When chicken is fully cooked add broccoli and peppers and stir to combine. Pour sauce over chicken and vegetables and stir to combine
  • Bring mixture to a low boil then reduce the heat to low. Simmer 5 minutes or until chicken is fully cooked and the sauce has slightly thickened
  • To serve spoon desired amount of chicken and vegetable mixture over desired amount of cooked quinoa

Notes

This serves 4 people each serving is about 25 net carbs
If substituting quinoa for cauli rice and molasses for brown Swerve the carb count is reduced to about 8 grams of carbs per serving