FOOD
Teriyaki Chicken Zoodles
Try this easy 10-minute low carb teriyaki chicken with zucchini noodles and homemade teriyaki sauce.
FOOD
Teriyaki Chicken Zoodles
Try this easy 10-minute low carb teriyaki chicken with zucchini noodles and homemade teriyaki sauce.
Ingredients
- 1 tbsp. arrowroot starch
- 1/4 cup water
- 1/3 cup low sodium soy sauce
- 2 tbsp. coconut sugar
- 2 tsp. rice vinegar
- 3 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 tbsp. raw honey
- 1 cup low sodium chicken broth
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. olive oil
- 4 medium zucchini, spiralized
- 1 tsp. sesame seeds
Steps
- Heat a saucepan over medium heat, and then add the soy sauce, coconut sugar, rice vinegar, garlic, ginger, crushed red pepper flakes, raw honey and chicken broth. Bring to a simmer, stirring occasionally.
- In a small mixing bowl, whisk together the arrowroot starch and water until smooth.
- Stir in the arrowroot starch mixture into the soy sauce mixture.
- Continue to stir until thickened, about 2 minutes.
- Remove from heat and then set aside.
- Dice the chicken breasts into 1-inch cubes.
- In a large mixing bowl, add the diced chicken breasts and cover with half of the soy sauce mixture.
- Cover with plastic wrap and let marinate in the fridge for 30 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and cooked through, about 4-6 minutes.
- Using a Spiralizer or vegetable peeler, spiralize the zucchini into noodles.
- Add the zucchini noodles and the remaining soy sauce mixture to the pan with the chicken.
- Toss until well coated, and cook until the zucchini noodles are almost tender, about 2 minutes.
- Serve immediately, topped with sesame seeds.