Teriyaki Chicken with Zucchini Noodles

Recipe makes 4 servings

Ingredients:

For the teriyaki sauce:
¼ cup soy sauce (or tamari for gluten-free)
2 Tbsp water
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp monk fruit sweetener
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch (optional, for thickening)
1 Tbsp water (optional, for thickening)

For the Chicken:
1 lb (455g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp olive oil

For the Zucchini Noodles:
3 medium zucchini, spiralized into noodles
1 Tbsp olive oil
Salt and pepper to taste

Instructions:

In a small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, monk fruit sweetener, garlic, and ginger.

If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and add it to the mixture. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Remove from heat.

While the chicken is cooking, heat 1 tablespoon of olive oil in another large skillet over medium heat.

Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper to taste. Do not overcook, as they can become mushy.

Divide the zucchini noodles among plates or bowls. Top with the prepared teriyaki chicken and sauce.

Garnish with sesame seeds if desired. Enjoy!

Nutritional breakdown per serving  (recipe makes 4 servings)

296 Calories
35.6g Protein
15g Fat
1.5g Fiber
6.2g Total Carbs
4.7g NET Carbs