Low-Carb Teriyaki Chicken & Veggie

Description:

This quick and healthy low-carb teriyaki chicken is packed with juicy chicken, crisp-tender vegetables, and a glossy homemade sugar-free teriyaki sauce. Perfect for weeknight dinners, meal prep, or light lunches — big flavor with minimal carbs.

📝 Ingredients (Serves 4):

Chicken & Veggies:

• 1 lb boneless, skinless chicken breast, sliced

• 2 teaspoons olive oil or sesame oil

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• ½ cup snap peas or green beans

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

Low-Carb Teriyaki Sauce:

• ¼ cup low-sodium soy sauce or coconut aminos

• 2 tablespoons sugar-free brown sweetener

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• ½ teaspoon cornstarch or xanthan gum (optional, for thickening)

• 2 tablespoons water

👩‍🍳 Instructions:

1. Make sauce:
   Whisk soy sauce, sweetener, vinegar, sesame oil, cornstarch, and water. Set aside.

2. Cook chicken:
   Heat oil in large skillet over medium-high. Add chicken and cook 4–5 minutes until golden and cooked through. Remove and set aside.

3. Cook veggies:
   In same pan, sauté garlic, ginger, broccoli, bell pepper, zucchini, and snap peas for 3–4 minutes until crisp-tender.

4. Combine:
   Return chicken to pan, pour in sauce, and simmer 1–2 minutes until thickened and glossy.

5. Serve:
   Garnish with sesame seeds or green onions if desired.

⭐ Recipe Notes:

• Chicken thighs add extra juiciness.

• Coconut aminos make it soy-free.

• Sauce thickens more as it cools.

💡 Tips:

• Serve over cauliflower rice or zucchini noodles.

• Add chili flakes for heat.

• Double sauce for meal prep bowls.

• Use frozen stir-fry veggies for speed.

🥗 WW (Weight Watchers) Points (Per Serving):

• WW Blue/Purple: ~2–3 points

• WW Green: ~4 points

👉 Lower Points Tip: Use cooking spray instead of oil for 1–2 points per serving.

🍽️ Serving Ideas:

• With cauliflower rice

• In lettuce wraps

• Over shirataki noodles