Keto Teriyaki Stir Fry
This recipe is designed to teach everyone how to make a quick and easy keto teriyaki stir fry
Servings 4 people
Ingredients
- 1 medium jicama peeled and shredded
- 1 TBS oil of choice
- 1 1/2 lbs chopped cooked chicken breasts
- 1 1/8 cup water, divided
- 1/3 cup soy sauce
- 3 TBS brown Swerve or brown sugar sweetener of choice
- 1/4 tsp onion powder
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 TBS cornstarch
- 1 medium bell pepper, cut into strips
- 1 medium yellow squash, chopped
Instructions
- Place shredded jicama in a colander over the sink. Sprinkle lightly with salt and allow any excess moisture to drain. Leave the jicama to drain while preparing the sauce.
- In a large skillet over medium heat preheat the oil until warm. Add the chicken allow to heat 1-2 minutes
- In a small bowl whisk together 1 cup of the water, soy sauce, brown Swerve, onion powder, ground ginger, and garlic powder until fully combined Pour sauce over chicken and stir to combine. Bring mixture to a low simmer
- Add bell pepper and yellow squash. Stir to combine
- In another small bowl whisk together cornstarch and the remaining 1/8 cup of water until smooth. Add to skillet and stir continually for about 5 minutes or until sauce begins to thicken.
- Push all ingredients to the side of the skillet and add half of the shredded jicama. Fold in until fully combined.
- Again push the ingredients to the side of the skillet. Add the remaining jicama and fold the jicama in until it is fully combined
- Bring mixture back up to a low simmer. Simmer 3-5 minutes or until the jicama is heated through
Notes
This recipe yields 4 servings 1 serving equals 1/4 of the recipe
1 serving contains about 10 grams of net carbs