Low-Carb Chicken Teriyaki2013-06-21
- Yield : 1 pot
- Servings : 2
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
Filling and nutritious for just 3.5g net carbs per generous serving.
- Chicken breast, skinned and boned, 600g
- Soy sauce (low carb brands), 7 tbsp
- Worcestershire sauce, 1 tbsp
- Olive oil, 3 tbsp
- White vinegar, 1 tbsp
- Garlic powder, 1 tbsp
- Ginger powder, 1 tbsp
- Pepper to taste
- Liquid sweetener, 10 drops
Prepare the marinade by mixing well the soy sauce, olive oil, Worcestershire sauce, vinegar, garlic, ginger, pepper, and the sweetener.
Dice the chicken and place in the marinade bowl. Refrigerate for at least half an hour but not exceeding 3 hours.
Cook the marinated chicken along with all marinade in a frying pan over medium heat until the liquids are evaporated almost entirely. Serve hot.
Average Member Rating
(2.6 / 5)
8 people rated this recipe
This information is per serving.