Teriyaki Chicken – Homemade Teriyaki Sauce – Low Carb Keto Recipes

Welcome all! Papa G is here. Today I present my chicken teriyaki recipe. This is one One of the easiest to make, best tasting low carb chicken recipes you'll try. It has all the sticky, sweet goodness of its high-carb counterpart, but with just Just over two net carbs per serving. Let's get started. We'll start by mixing some low-sodium soy sauce into a mixing bowl. Want to be sure to use it Low sodium soy sauce. The sauce will reduce a little and regular soy sauce It will make this a little too salty. Add some sugar substitute water equally to 3/4 cup regular sugar; some freshly grated ginger; A little chopped garlic. Just a few red pepper flakes; And finally some xanthan gum. mix well with Whisk and set aside. We'll be using two large boneless, skinless, chicken breasts.

Cut the butterfly in each half, creating two pieces. Season every piece together Ground black pepper. Make sure to season both sides. we You don't want to add any salt here. There will be a lot of salt in our area sauce. To a skillet over medium-high heat, add about two tablespoons of avocado oil. Place the chicken in the skillet and let it cook for about three minutes. If you have Slightly thick cuts like these, you might want to cook them for four Minutes.

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Flip and cook the other side for three to four minutes as well. reduce the Heat to medium and add teriyaki to our chicken sauce. Extra cooking Three to four minutes, turning chicken several times to coat. Remove the chicken and continue to cook the sauce until it reduces in thickness. Chicken dish as a whole piece or before slices. Add teriyaki sauce the above. Garnish with some toasted sesame seeds. Add some sliced ​​green onions and Enjoy one of the best low carb chicken dishes you will ever try! do you have People! My chicken teriyaki recipe. Eating low carbs doesn't get much better who is this. I hope you enjoyed this video. If you do, please like and look Participation. Thanks for watching and I'll see you next time!.

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