This is a low carb diabetic friendly teriyaki chicken meal recipe
Course Main Course
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 4people
Ingredients
1cupcooked quinoa or rice substitute of choiceif going keto cauli rice is a good substitute
2mediumboneless chicken breast (1 1/2 lbs)cut into 1 inch pieces
1cupchopped broccoli
1cupchopped sweet peppers
2TBSolive oil, or oil of your choice
seasoned salt and pepper to taste
For Sauce
2/3cupsoy sauce
2/3cupapple cider vinegar
2tspolive oil, or oil of your choice
3TBSmolasses, or sweetener of your choiceif going strict keto brown Swerve is a good substitute
2tspground ginger
1tspgarlic powder
4tspcornstarch 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 carbsIf substituting quinoa for cauli rice and molasses for brown Swerve the carb count is reduced to about 8 grams of carbs per serving