Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. This Chicken Teriyaki recipe served over riced cauliflower, will give you your Japanese fix, while keeping you on the Ketogenic path.
Bon Appe Keto Chicken Teriyaki
This simple mix of chicken and sauces great when served with vegetables and riced cauliflower.
Cut chicken breast into approximately 1.5” chunks.
Place cut chicken into a zippered plastic bag (less mess), or bowl and sprinkle with salt, pepper and xanthan gum. Mix until evenly coated.
Heat your choice of frying oil in a large skillet on a medium high heat.
Cook chicken for about 4 minutes -5 minutes on each side until no longer pink in the center of the pieces, and the outside has begun to slightly brown.
Remove from heat and set aside.
Add all sauce ingredients into a small sauce pan, and whisk together over medium-high heat.
Bring the sauce to a boil, then reduce heat to medium and let simmer uncovered for 15 minutes.
Combine the sauce and the chicken, giving it a good mix to thoroughly coat.