Low Carb Teriyaki Chicken Stir-Fry

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
2 cups cabbage, thinly sliced (I used a bag of shredded cabbage (coleslaw mix)
1 cup mushrooms, whole or halved

½ large red bell pepper
2 tablespoons olive oil
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon erythritol or your preferred low-carb sweetener
1 teaspoon minced garlic
1 teaspoon minced ginger
Pinch of red pepper flakes
1 tablespoon sesame seeds (optional)

Cashews (optional)

Salt and pepper to taste

Directions

1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sweetener, garlic, and ginger to make the teriyaki sauce.

2. Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.

3. Add the chicken pieces to the pan, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.

4. Remove the chicken from the pan and set aside.

5. In the same pan, add the remaining tablespoon of olive oil and stir-fry the cabbage and mushrooms until the cabbage is tender and the mushrooms are cooked, about 4-5 minutes.

6. Return the chicken to the pan and pour the teriyaki sauce over the ingredients.

7. Stir well to coat everything in the sauce and cook for an additional 2-3 minutes until the sauce is slightly thickened.

8. Sprinkle with sesame seeds if using, and serve hot.

Variations & Tips

For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce. You can also swap out the chicken for shrimp or tofu for a different protein option. If you prefer more vegetables, feel free to add bell peppers or snap peas to the stir-fry. For meal prep, you can make the teriyaki sauce ahead of time and store it in the fridge for up to a week.

My guests absolutely love this dish—it disappears in no time!