Servings: 2 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 2 tablespoon Olive oil
- 4 Skinless chicken thighs 320g, cubed
- 1 cup / 100g Broccoli florets
- 1 head of Bok choi 70g
- 1 packet Konjac noodles 200g drained
- 4 tablespoon Keto teriyaki sauce
- 3 tablespoon Water
To Serve:
- 2 Medium spring onions/scallions
- 1 tablespoon Chopped fresh
- Coriander/cilantro optional
- 1 Fresh chili, optional
- ⅓ teaspoon Sesame seeds
Instructions
- Begin by marinating the chicken in 2 tablespoons of keto teriyaki sauce for at least 15 minutes or even overnight. Heat 1 tablespoon of oil in a pan and add the chicken, sautéing it over medium heat for about 5 minutes until fully cooked. Once done, remove the chicken from the pan and set it aside.
- Add the remaining oil, 2 tablespoons of teriyaki sauce, and 3 tablespoons of water to the same pan. Heat the mixture on medium flame and add broccoli. Cover the pan with a lid and cook for 1-2 minutes. After that, add bok choy and cook for an additional minute until it becomes slightly tender but still has a crunch.
- Add the cooked chicken to the pan, tossing everything together until warm. To prepare konjac noodles, warm them in the sauce with the chicken mixture or a separate pan with water, rinse them, and drain well.
- To serve, place the teriyaki chicken on a plate with konjac noodles and top it with spring onions and, optionally, chili, coriander, and sesame seeds.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 363 kcal
Carbohydrates: 11.2g
Protein: 36g
Fat: 13.4g
Fiber: 4g
Sugar: 2.3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Teriyaki
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
