Go Back
–+ servings
Low Carb Teriyaki Chicken Stir Fry Recipe
Print Recipe
5 from 1 vote

Low Carb Chicken Teriyaki Stir Fry

This delicious meal is light, fresh and filling! And lets face it, homemade is always better...
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese, Japanese
Servings: 3 servings
Calories: 414kcal
Author: Bailey

Ingredients

  • 1 1/4 lb. chicken breasts (I used boneless, skinless)
  • 1/4 cup low carb teriyaki sauce (see above)
  • 1/4 cup oil
  • 1 cup chopped broccoli
  • 1/4 cup shredded carrots
  • 3/4 cup sliced, brown mushrooms
  • 1 medium green onion (sliced)
  • 1 1/2 cups riced cauliflower
US Customary - Metric

Instructions

  • Marinate the chicken in the teriyaki sauce overnight in the fridge. (I just placed both in a zipper top bag and laid it flat on the fridge shelf)

  • Steam the riced cauliflower separately on the side as you prepare the rest of this dish.
  • Chop the chicken into bite-sized pieces. The smaller they are, the faster they will cook.
  • In a wok or skillet, warm the oil and add the chicken. Cook until the chicken is well browned and about half way cooked.
  • Stir in the broccoli, carrots and mushroom.
  • Continue to cook until the chicken is done.
  • Just before turning off the heat, stir in the green onions.
  • Serve a third of the chicken over 1/2 a cup of the riced cauliflower and if you prefer, sprinkle a little extra teriyaki sauce over the top to really make the flavors pop!

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. The data here does not include the teriyaki sauce.

Nutrition

Serving: 0.33the recipe | Calories: 414kcal | Carbohydrates: 6g | Protein: 42g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 254mg | Potassium: 1083mg | Fiber: 2g | Sugar: 2g