Keto Teriyaki Chicken Recipe
Teriyaki chicken can be also great in its keto version. The traditional Teriyaki Chicken recipe comes from the famous Japanese cooking technique teriyaki. This technique represents foods that are grilled or broiled with mirin, soy sauce, sugar, and other exotic ingredients.
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The secret of this technique is the combination of different unique tastes, the meat is always juicy and fresh, and this technique is often loved by kids because of its unusual mixture of sweet, sour and piquant.
As you can conclude, teriyaki is sauce-technique for cooking meat. This means that this technique is great for keto cuisine because this cuisine is based on meat products (foods high in fat). Today we can see how Teriyaki Chicken (one of the most popular traditional teriyaki recipes) comes in the Keto version.
KETO TERIYAKI CHICKEN RECIPE
The teriyaki ways of cooking spread throughout the western world along with globalization. These days everything connected with teriyaki sauce (even dipped meat, not cooked in the traditional ways) is considered to be 'teriyaki'. This is just another fact that explains how popular and exclusive this japanese food secret is.
The teriyaki chicken recipe in the keto way is quite simple, actually. Check the ingredients and follow the steps of preparation and you will be able to reward yourself with an amazing teriyaki experience (even though you are in ketosis).
INGREDIENTS
For the Chicken:
- 1.5 pounds chicken thighs, cut into bite-size pieces
- 2 tablespoons avocado oil
- 1 teaspoon sesame seeds
- 2 tablespoons chives, finely chopped
- Salt and pepper to taste
For the Sauce:
- 1/4 cup coconut aminos
- 1 tablespoon avocado oil
- 1 cup water
- 1 tablespoon red wine vinegar
- 1 teaspoon ground ginger
- 1 clove
- 1 teaspoon garlic powder
- 3 Tablespoons erythritol or any other low-carb sweetener.
- 1/4 teaspoon xanthan gum
HOW TO PREPARE
First, you need to prepare the sauce. In a large bowl combine the sauce ingredients: clove, vinegar, garlic powder, erythritol, water, ginger and aminos (mix everything well until you have a homogenous substance).
Heat the sauce mixture for around 10 minutes and add the gum while the sauce is still warm. Add more water if needed ( according to your taste-you might want not so thick sauce).
After this begins the cooking of the chicken. In another bowl add the chicken and marinate with salt, pepper, and half of the sauce mixture. Mix the meat nicely with the rest of the ingredients and set the marinade aside in the fridge for 30 min to 1 hour.
In a large skillet over medium heat add olive oil and cook the chicken pieces from the marinade. Cook each piece of meat separately for about 3-5 minutes from each side.
Once the chicken is done, serve them on a larger plate and pour the rest of the sauce on top while the chicken is still hot.
Decorate with sesame seeds, chopped scallions, broccoli, or anything else that you find attractive for this combination. Bon appetite!