- 2 pounds boneless skinless chicken thighs
- 2 cloves garlic
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon red pepper flakes
- 1/3 cup monkfruit- golden
- Salt and pepper
- 3/4 cup liquid aminos (coconut preferably)
- 1/4 cup water
- Green onions – optional
In a nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add seasoned (s&p) chicken thighs in batches, browning on both sides. Once cooked through, remove and set aside.
To the same skillet, add liquid aminos and water, stirring with a rubber spatula to get any browned bits up. Liquid will bubble and quickly reduce slightly. Add monkfruit and dried spices and stir to combine. Allow to cook down over medium to low heat until thickened, about 5 minutes. Add finely minced garlic, and nestle cooked thighs back into pan, flipping to coat in sauce. Allow to simmer for about 10 minutes, remove chicken and pour remaining sauce on top. Garnish with chopped green onions.
Nov 1st and Dec 31st than I care to admit. I think it’s all the craziness of the holidays. Between shopping and parties and the fact that it’s dark outside at, what? like… 3pm? I’m often in the mood for a super quick dinner. Until I try to put on pants… then I’m like HEY girl, you should prolly slow your roll. Fat roll, that is.he holiday season is upon us! And for whatever reason every year, I eat more takeout Chinese between
Not wanting to give up the delightful, naughty foods of Christmas past, I decided to move my beloved Chinese food over to the nice list and make it a low carb, sugar free masterpiece! This was accomplished with my beloved monkfruit. I am seriously obsessed with this stuff, you really need to try it, if you’ve not already. Now, if you’re not carb counting, feel free to use brown sugar here. You’ll get the same end result, although, your pants may start giving you warnings, too… don’t say I didn’t tell you. Same with the liquid aminos. If you’re not worried about gluten, regular soy sauce is fine, or Tamari. You’ll get a super deep flavor with that one though, so I would recommend using half a cup and bumping up your water to match.
Honestly, once all was said and done and I figured out that an awesome teriyaki sauce could be accomplished, I knew I’d come up with something that I’ll be able to build on for future recipes. I plan to make a batch of this and use it as a base for many a different “make your take out” nights. I’ll keep you posted on what else my crazy little mind comes up with. I feel some Korean bbq on the horizon…
This dish would be killer with some steamed broccoli, or even some fried cauliflower rice, but I chose some bitchin’ green beans, tossed in toasted sesame oil. Because sesame oil is life. It really is! Grab that recipe here!
And there you have it, low carb, dairy free, gluten free, Keto chicken teriyaki, that won’t bust your buttons. Ya welcome!