Low Carb Chicken Teriyaki Bowl
Savor the irresistible flavors of this Low Carb Chicken Teriyaki Bowl, a wholesome and guilt-free twist on the classic takeout favorite. Perfect for a quick and healthy weeknight dinner, this recipe combines tender chicken breast, stir-fried broccoli and red bell peppers, and the rich, umami-packed goodness of a homemade teriyaki sauce sweetened with erythritol. Served over fluffy, low-carb cauliflower rice, this dish is bursting with vibrant colors, bold flavors, and satisfying textures. With just 15 minutes of prep and 20 minutes of cook time, this gluten-free and keto-friendly meal is ideal for busy lifestyles. Garnished with sesame seeds and fresh green onions for a restaurant-worthy finish, this recipe will quickly become a staple on your dinner rotation.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 60 milliliters soy sauce
- 2 tablespoons erythritol
- 3 cloves garlic
- 1 tablespoon ginger
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 medium red bell pepper
- 200 grams broccoli florets
- 300 grams cauliflower rice
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 60 milliliters chicken broth
- 0.5 teaspoon xanthan gum
Instructions
Cut the chicken breast into bite-sized pieces.
In a bowl, mix together soy sauce, erythritol, minced garlic, grated ginger, sesame oil, rice vinegar, and chicken broth.
In a pan over medium heat, add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chopped red bell pepper and broccoli florets. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.
Pour the soy sauce mixture into the pan with the vegetables. Bring to a simmer and sprinkle the xanthan gum over the sauce to thicken it, stirring continuously to avoid lumps.
Return the cooked chicken to the pan and mix everything to coat with the sauce.
In a separate pan, heat a little sesame oil and add the cauliflower rice. Stir-fry for about 3-4 minutes until it's hot and slightly golden.
Divide the cauliflower rice among bowls, top with the chicken teriyaki and vegetables.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4312 mg | 187% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.0 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
