Asian

Low-Carb Chicken Teriyaki with Zucchini Noodles is for Dinner.

Low-Carb Chicken Teriyaki with Zucchini Noodles takes 15 minutes to prepare.

Low-Carb Chicken Teriyaki with Zucchini Noodles takes 20 minutes to cook.

Low-Carb Chicken Teriyaki with Zucchini Noodles makes 4 servings.

The ingredients for Low-Carb Chicken Teriyaki with Zucchini Noodles are:

2 pounds boneless, skinless chicken breasts ? approximately 3 medium-large breasts,?cut into approximately 1/2- to 1-inch chunks
4 medium zucchini, spiral sliced
1/2 yellow onion, finely chopped
4 tbsp soy sauce
2 tbsp sucralose
2 tbsp rice vinegar
1 tbsp garlic
1 tbsp red pepper flakes
2 tsp sesame oil
1 tsp avocado oil

Here is how you make Low-Carb Chicken Teriyaki with Zucchini Noodles:

Thoroughly wash chicken breasts, then cut into chunks.? (I use kitchen scissors to save time.)? Place chicken breast chunks, soy sauce, sucralose, rice vinegar, garlic, red pepper, sesame oil and avocado oil in a plastic storage bag and knead thoroughly until chicken is completely coated.? For best results, place the bag in the fridge and allow to marinate overnight if possible.? Spiralize zucchini and chop onion.? Empty marinated chicken into wok or large saute pan and add onion, then bring to a simmer over medium-high heat, stirring regularly until chicken begins to firm and onions caramelize, but make sure there is still some teriyaki sauce left in the pan.? Remove pan from heat and add spiralized zucchini to chicken, mixing thoroughly to coat zucchini with teriyaki sauce.? Total recipe is about 1500 calories and makes 2-4 servings.

The nutritional information for Low-Carb Chicken Teriyaki with Zucchini Noodles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 383.8

• Total Fat: 9.9 g
• Cholesterol: 140.5 mg
• Sodium: 1,035.2 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 5.8 g
• Protein: 55.2 g

Low-Carb Chicken Teriyaki with Zucchini Noodles is Asian cuisine.

The dietary needs meet for Low-Carb Chicken Teriyaki with Zucchini Noodles is Low Carb