Keto Teriyaki Chicken

April 16, 2019

There are lots of recipes out there they are very keto adaptive. Teriyaki chicken is one of those! The taste of this was pretty identical to that of its sucrose substitute. I'm definitely adding it to my keto dinner rotation. I replaced my usual rice side with broccoli and cauliflower and it was quite satisfying.
When adapting a non-keto recipe it often is a simple solution of replacing the sugar with a sugar substitute. Not always. But in this case it works!! I used erythritol for mine. This is the brand I use. One caveat with erythritol is that once it cools it usually recrystalizes which isn't great for sauces. So you can try to eat it quickly;-P Or try using a different artificial sweetener like Allulose which won't recrystalize but also has a low glycemic index. Sucralose or "Splenda" isn't recommended for cooking or baking because maintains its granular structure when subjected to dry, high heat (e.g., in a 350 °F).

Get the recipe below:

2lbs of boneless skinless chicken thighs
3/4 cup erythritol or artificial sweetener of your choice
3/4 cup soy sauce
6 tbs apple cider vinegar
3/4 teaspoon ground giner
3/4 teaspoon minced garlic
1/4 teaspoon pepper
2 teaspoons arrowroot powder
2 tbs butter
*optional sesame seeds and green onions for garnish

Heat up 2tbs of butter in a skillet until brown. Cut chicken up into small pieces and sautee until brown. While your chicken is cooking start making the sauce.

Combine erythritol, soy sauce, vinegar, ginger, garlic and pepper. Stir until well combined. Slowly add the arrowroot powder while stirring to avoid clumping. Bring sauce to a boil and let simmer until sauce reaches appropriate thickness.

Combine sauce with cooked chicken. Sprinkle with sesame seeds and green onions. I like to pair with broccoli as a side.

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