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Old 06-12-2022, 10:01pm   #31
NEED-A-VETTE
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Default Keto chicken teriyaki

This is adapted from @Nox mom’s authentic recipe. I altered it to make it keto friendly.

Chicken Teriyaki

(I usually double or triple the marinade and mushrooms, since everyone scoops so much of the sauce and mushrooms up with their chicken.)

Ingredients
  • 1/2 cup soy sauce
  • 1/4 cup avocado oil
  • 3 tbs rice wine vinegar
  • 3 tbs keto honey
  • 1 tbs Fresh Grated Ginger (grated finely-peel it before grating because it has a tough skin. I use my zester to grate it.)
  • 1/2 tsp minced garlic
  • 2-3 tablespoons of monkfruit sweetener
  • 4 boneless, skinless chicken breasts (ponded evenly so it will grill or bake evenly)
  • 1 large pack of whole button mushrooms, cleaned (NOT sliced. Sliced mushrooms tend to soak up too much of the soy sauce and get too salty.)


Directions
  1. Mix all ingredients and stir really well. Pour into large ziplock bag. Put chicken into ziplock bag squeeze all the air out.
  2. Marinade in refrigerator for 24 hours. Shake and turn bag every so often to remix ingredients and marinate chicken evenly on both sides.
  3. Remove chicken from marinade but do not discard marinade.
  4. Let chicken come up closer to room temperature. About 15-20 minutes.
  5. You can bake or grill the chicken. (Grilling is usually better. If baking, start chicken at same time as you start cooking the marinade.)
  6. If grilling, start the marinade first, since it doesn't take chicken long to grill.
  7. Put marinade in pan with mushrooms and bring to boil.
  8. Reduce heat and simmer for 30 minutes with lid off, cooking mushrooms and reducing/thickening sauce.
  9. When chicken is done, place it in a pan/serving dish and pour the sauce and mushrooms back over the chicken.

I served mine with riced cauliflower.

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