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ZUCCHINI NOODLES WITH TERIYAKI CHICKEN | KETO | LOW CARB | WHOLE30 | PALEO


ZUCCHINI NOODLES WITH TERIYAKI CHICKEN | KETO | LOW CARB | WHOLE30 | PALEO

This zucchini noodle with teriyaki chicken is an easy keto recipe with all the tastes of your favorite takeaway dish! This Asian recipe is low in carbs, sugar free and ready in just 30 minutes!

Ingredients

2/3 pounds skinless, boneless, chicken breast sliced ​​in stripes or slices
salt and black pepper to taste
2 tablespoons avocado oil or olive oil
4-5 medium zucchini, chop the noodles with a splicer or a vegetable knife

Sauce:

1/4 cup coconut amino acids
1 tablespoon apple cider vinegar
1/2 teaspoon sesame oil
2 teaspoons of golden fruit sweetener, a can of pineapple juice for Whole30
2 garlic cloves, minced
1/2 teaspoon grated ginger
1/2 teaspoon xanthan gum (optional: to thicken the sauce); Arroroot powder for Whole30 can also be added
water as needed to dilute the sauce
salt, black pepper and red pepper to taste; optional

Optional:

Chop green onions into thin slices
Sesame seeds

Instructions

  1. Prepare the sauce: in a small bowl, mix all the ingredients for the sauce.
  2. In a large bowl, season chicken with salt and pepper and sprinkle 1-2 tablespoons of chicken sauce. Allow to marinate for 30 minutes.
  3. Heat vegetable oil in a large frying pan over medium heat. Add chicken and cook until brown, about 3-4 minutes. Pour in the rest of the sauce and turn on the heat. Let the sauce bubble and thicken with stirring - about 1-2 minutes - add water as needed to dilute the sauce as desired. Season to taste with salt, black pepper and / or red chili flakes.
  4. Add zucchini noodles to the pan and use the tongs to mix and cover the sauce. Cook for 1-2 minutes until the zucchini is soft, but still hard. Be careful not to overcook.
  5. Remove from heat and drizzle the chicken on top of the sauce and serve immediately. Garnish with green onions and sesame seeds if desired.

This article is adapted from this site.

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