Low Carb Chicken Teriyaki Bowl
Elevate your weeknight dinner game with this flavorful Low Carb Chicken Teriyaki Bowl, a guilt-free twist on the classic takeout favorite. Tender, bite-sized chicken breast is sautéed to golden perfection, paired with crisp-tender broccoli and bell peppers, and coated in a rich, homemade teriyaki sauce that's sweetened with keto-friendly erythritol. Served over aromatic cauliflower rice, this dish is packed with bold umami flavors and wholesome ingredients, making it the perfect meal for those following a low-carb or keto lifestyle. Ready in just 35 minutes, this quick and easy recipe is not only delicious but also gluten-free, thanks to the use of xanthan gum as a natural thickener. Garnished with sesame seeds and fresh green onions, each bite promises a burst of texture and taste. Perfect for meal prep or a busy family dinner, this low-carb chicken teriyaki bowl is a satisfying and nutritious way to curb your takeout cravings.
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Ingredients
- 500 grams chicken breast
- 60 milliliters soy sauce
- 2 tablespoons erythritol
- 3 cloves garlic
- 1 tablespoon ginger
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 medium red bell pepper
- 200 grams broccoli florets
- 300 grams cauliflower rice
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 60 milliliters chicken broth
- 0.5 teaspoon xanthan gum
Directions
Step 1
Cut the chicken breast into bite-sized pieces.
Step 2
In a bowl, mix together soy sauce, erythritol, minced garlic, grated ginger, sesame oil, rice vinegar, and chicken broth.
Step 3
In a pan over medium heat, add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
Step 4
In the same pan, add the chopped red bell pepper and broccoli florets. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.
Step 5
Pour the soy sauce mixture into the pan with the vegetables. Bring to a simmer and sprinkle the xanthan gum over the sauce to thicken it, stirring continuously to avoid lumps.
Step 6
Return the cooked chicken to the pan and mix everything to coat with the sauce.
Step 7
In a separate pan, heat a little sesame oil and add the cauliflower rice. Stir-fry for about 3-4 minutes until it's hot and slightly golden.
Step 8
Divide the cauliflower rice among bowls, top with the chicken teriyaki and vegetables.
Step 9
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
| Serving size | (1366.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1264.6 |
| Total Fat 51.9g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 16.3g | |
| Cholesterol 430mg | 0% |
| Sodium 4311.5mg | 0% |
| Total Carbohydrate 69.7g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 15.0g | |
| Protein 165.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 304.8mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2746.2mg | 0% |
Source of Calories