The sweet aroma of Teriyaki Chicken wafting through the house, makes any day, a special day. I always thought that making this dish from home would be difficult and that making it low carb, would be near impossible!
But when I saw a version of this online, I knew I had to try this. And I have to say, it did not disappoint. The sweet flavor, mixed with the saltiness of soy sauce, gives this meal the most mouth watering flavor. The addition of ginger, gives it that Asian flair that it needs, while giving it that tang! It tastes like it came straight from your favorite Chinese take-out!
I think I could eat this everyday. I used Stevia to add the sweetness, but you could easily replace it with granulated or brown sugar. Either way, it will be fantastic! Pair this teriyaki chicken with a side of brown rice, and some side veg, and you’ve got yourself a meal, that will not be forgotten. Try this and you’ll see:)
Low Carb Teriyaki Chicken
Low Carb Teriyaki Chicken
Ingredients
- 4-5 boneless chicken breasts
- 1/2 cup soy sauce
- 1/2 cup of water
- 1/4 cup stevia
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
- In a small saucepan, bring soy sauce, water, stevia, garlic, and ginger, to simmer for 10 minutes, until reduced. Cut a few slits in chicken breasts, to allow flavors of sauce to go in the meat. Place chicken breasts in a shallow baking dish, and pour half of the sauce over chicken. Reserve remaining sauce to serve on the side. Cover baking dish with foil, and bake for 25 minutes. Baste chicken with juices from baking dish, and bake for another 20 minutes, basting every 10 minutes. Serve with reserved sauce, and a side of veggies.
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