Teriyaki Chicken, Low Carb Style

Inspired by a low-carb teriyaki chicken recipe found through Google.

Modified, tested, and prepared by Faithful Steps.

AI picture, but this is almost exactly what it looked like

I wanted to make teriyaki chicken, but I also wanted to prepare the sauce from scratch so I could control what went into it. Bragg Coconut Liquid Aminos, Swerve Brown Sugar Replacement, minced garlic, and fresh ginger create a sweet and savory sauce without regular brown sugar.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into thin strips

• 1 tablespoon olive oil or avocado oil

• ⅓ cup Bragg Coconut Liquid Aminos

• 2 tablespoons Swerve Brown Sugar Replacement

• 1 tablespoon apple-cider vinegar

• ¼ teaspoon xanthan gum

• 2 teaspoons jarred minced garlic

• 1 teaspoon fresh ginger, grated or finely minced

• Sliced green onions, optional

• Sesame seeds, optional

Instructions

1. In a small bowl, whisk together the Bragg Coconut Liquid Aminos, Swerve Brown Sugar Replacement, apple-cider vinegar, and xanthan gum. Whisk well to help prevent the xanthan gum from forming lumps.

2. Set the sauce aside while you cook the chicken. This gives it time to begin thickening slightly.

3. Heat the oil in a large skillet over medium-high heat.

4. Add the thin chicken strips. Cook and stir until the chicken is almost cooked through and very little pink remains.

5. Add the jarred minced garlic and fresh ginger directly to the skillet. Cook for about 30–60 seconds, stirring frequently so the garlic does not burn.

6. Pour the prepared sauce over the chicken.

7. Reduce the heat to medium. Simmer for 2–3 minutes, stirring often, until the sauce thickens and completely coats the chicken strips.

8. Make sure the chicken is fully cooked and has reached an internal temperature of 165°F.

9. Garnish with sliced green onions and sesame seeds, if desired.

Bible Verse

“You satisfy me with the richest of foods.”

—Psalm 63:5, NLT

Serving Suggestion

I served the teriyaki chicken with Birds Eye Mexican Style Riced Cauliflower and a small side salad for a complete low-carb meal.

Carbohydrate Information

Servings: 2 generous servings or 4 smaller servings

Serving size: One-half of the prepared chicken and sauce for a generous serving, or one-fourth for a smaller serving

Per generous serving—½ of the recipe

Total carbohydrates: approximately 30 g

Net carbohydrates: approximately 17 g

Per smaller serving—¼ of the recipe

Total carbohydrates: approximately 15 g

Net carbohydrates: approximately 9 g

Whole recipe

Total carbohydrates: approximately 60 g

Net carbohydrates: approximately 34 g

The two-serving calculation is based on the generous portions I served at home. This recipe can easily be divided into four smaller servings, especially when served with riced cauliflower and a side salad.