Low-Carb Chicken Teriyaki with Zucchini Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds boneless, skinless chicken breasts – approximately 3 medium-large breasts, cut into approximately 1/2- to 1-inch chunks4 medium zucchini, spiral sliced1/2 yellow onion, finely chopped4 tbsp soy sauce2 tbsp sucralose2 tbsp rice vinegar1 tbsp garlic1 tbsp red pepper flakes2 tsp sesame oil1 tsp avocado oil
Thoroughly wash chicken breasts, then cut into chunks. (I use kitchen scissors to save time.) Place chicken breast chunks, soy sauce, sucralose, rice vinegar, garlic, red pepper, sesame oil and avocado oil in a plastic storage bag and knead thoroughly until chicken is completely coated. For best results, place the bag in the fridge and allow to marinate overnight if possible. Spiralize zucchini and chop onion. Empty marinated chicken into wok or large saute pan and add onion, then bring to a simmer over medium-high heat, stirring regularly until chicken begins to firm and onions caramelize, but make sure there is still some teriyaki sauce left in the pan. Remove pan from heat and add spiralized zucchini to chicken, mixing thoroughly to coat zucchini with teriyaki sauce. Total recipe is about 1500 calories and makes 2-4 servings.
Nutritional Info Amount Per Serving
- Calories: 383.8
- Total Fat: 9.9 g
- Cholesterol: 140.5 mg
- Sodium: 1,035.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.8 g
- Protein: 55.2 g
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