Stir Fry Chicken With Sugar Free Teriyaki Sauce
This stir fry chicken with sugar free teriyaki sauce is nourishing and quick with lots of vegetables, homemade sauce, and tender chicken.
Servings 6
Calories 182kcal
Ingredients
- 1 1/2-2 pounds chicken breast cut into strips
- 1 teaspoon baking soda
For teriyaki sauce
- 1/2 cup of coconut aminos
- 1/2 cup sherry wine
- 1/2 cup water
- stevia to taste (optional)
For vegetables
- 2 tablespoons avocado oil
- 2 tablespoons of butter
- 1/2 pound broccoli florets
- 1-2 carrots sliced
- 1 onion chopped
- 2 cloves garlic minced
Instructions
Velveting technique for tender chicken
- Toss and coat chicken strips in baking soda. Cover and refrigerate for 15 minutes. Then, rinse off the baking soda and pat the chicken dry before cooking.1 1/2-2 pounds chicken breast, 1 teaspoon baking soda
Make sugar free teriyaki sauce
- Combine coconut aminos, sherry, stevia (optional), and water in a medium saucepan. Bring to a boil and turn down to reduce and simmer for 15 minutes, stirring often. Remove from the heat. The sauce will thicken as it cools.1/2 cup of coconut aminos, 1/2 cup sherry wine, stevia, 1/2 cup water
Stir fry
- Heat oil and butter over a medium high heat in your wok or large skillet. Add broccoli, carrots, and onion.Cook and stir until tender, about 4 minutes. Add garlic and cook for 1 more minute.Transfer vegetables to a bowl and set aside.2 tablespoons avocado oil, 2 tablespoons of butter, 1/2 pound broccoli, 1-2 carrots, 1 onion, 2 cloves garlic
- Remove chicken from the refrigerator and rinse off the baking soda in a colander and pat the chicken dry with paper towels before cooking.Rinsing the baking soda off your meat is a must. Leaving it on the meat may result in a bitter taste.
- Heat 1 more tablespoon of oil in wok over medium-high heat. Cook and stir chicken, about 2 minutes per side. Bite-size pieces of chicken cook very quickly.
- Return vegetables, toss and stir in teriyaki sauce. Bring to a boil and simmer for about 5 more minutes. Serve and enjoy!
Notes
- Slicing meat while it’s partially frozen makes it easier to cut.
- My secret to achieving perfectly tender chicken in this recipe is a technique called velveting. Traditionally, velveting involves using flour or corn starch to break down the chicken fibers and create a soft texture. I use flour in my marinade for my chicken and broccoli in gluten free stir fry sauce recipe. However, to keep this dish low carb, I opted to use baking soda instead. Trust me, this technique will take your chicken to the next level!
- In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with olive oil or whichever oil you prefer.
- Cook chicken in batches. Don’t crowd the pan. As your meat cooks, it will start to give off moisture. If there’s not enough room, it’ll steam instead of browning. You want the chicken to be opaque with a nice sear.
- Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
- I love teriyaki sauce. Make an extra batch and it'll keep in a jar in the refrigerator for 2-3 weeks. Drizzle it on broiled or grilled salmon, pork, or beef. What would you add? Some folks like a little ginger.
- Variations on this dish could include: adding sautéed mushrooms or top with sliced scallions or toasted sesame seeds. Make it your own way.
- Leftovers will keep, covered in the fridge, for up to 4-5 days. It’s even better the next day and reheats well, too.
Nutrition
Calories: 182kcal | Carbohydrates: 5.4g | Protein: 27.8g
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