Low-Carb Chicken Teriyaki with Zucchini Noodles
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Low-Carb Chicken Teriyaki with Zucchini Noodles calories by ingredient
Introduction
Chinese food is one of my guilty pleasures, since it is incredibly delicious but also typically very high in carbs. This recipe allows for me to enjoy the flavor of one of my favorite Chinese food dishes, chicken teriyaki, without all of the starches and sugars. I get to have my Chinese fix and stay within my macronutrient ratios in the process! Warning – this dish is addictive! Chinese food is one of my guilty pleasures, since it is incredibly delicious but also typically very high in carbs. This recipe allows for me to enjoy the flavor of one of my favorite Chinese food dishes, chicken teriyaki, without all of the starches and sugars. I get to have my Chinese fix and stay within my macronutrient ratios in the process! Warning – this dish is addictive!Number of Servings: 4
Ingredients
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2 pounds boneless, skinless chicken breasts – approximately 3 medium-large breasts, cut into approximately 1/2- to 1-inch chunks
4 medium zucchini, spiral sliced
1/2 yellow onion, finely chopped
4 tbsp soy sauce
2 tbsp sucralose
2 tbsp rice vinegar
1 tbsp garlic
1 tbsp red pepper flakes
2 tsp sesame oil
1 tsp avocado oil
Tips
Allow dish to cool and place in plastic containers. Keeps in fridge for about a week. Can be frozen and stored for thawing/reheating, keeps for at least 6 months in the freezer.
Directions
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.