Teriyaki chicken stir-fry is a delightful dish that brings a taste of Asian cuisine to your kitchen. It's a perfect choice for those looking to enjoy a flavorful meal without the carbs. This recipe is inspired by my love for quick and easy weeknight dinners that don't compromise on taste. With tender chicken, crunchy cabbage, and savory mushrooms, this dish is a winner for anyone balancing a busy lifestyle.
This low carb teriyaki chicken stir-fry pairs wonderfully with a side of cauliflower rice or a fresh green salad. If you're not strictly low carb, you could also serve it with a small portion of brown rice or quinoa for added texture. A sprinkle of sesame seeds or chopped green onions on top can add a nice finishing touch.
Low Carb Teriyaki Chicken Stir-FryServings: 4
Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
2 cups cabbage, thinly sliced
1 cup mushrooms, whole or halved
2 tablespoons olive oil
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon erythritol or your preferred low-carb sweetener
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame seeds (optional)
Salt and pepper to taste
Directions
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sweetener, garlic, and ginger to make the teriyaki sauce.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the chicken pieces to the pan, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and stir-fry the cabbage and mushrooms until the cabbage is tender and the mushrooms are cooked, about 4-5 minutes.
Return the chicken to the pan and pour the teriyaki sauce over the ingredients.
Stir well to coat everything in the sauce and cook for an additional 2-3 minutes until the sauce is slightly thickened.
Sprinkle with sesame seeds if using, and serve hot.
Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce. You can also swap out the chicken for shrimp or tofu for a different protein option. If you prefer more vegetables, feel free to add bell peppers or snap peas to the stir-fry. For meal prep, you can make the teriyaki sauce ahead of time and store it in the fridge for up to a week.
