In a bustling city apartment, where space is scarce but creativity abundant, Tom, a keto enthusiast and budding chef, embarked on a culinary challenge. His mission: to craft a dish that paid homage to his love for Japanese cuisine while staying true to his keto lifestyle. The result was a flavorful masterpiece dubbed Completely Keto Teriyaki Chicken.
Tom whisked together a marinade of Completely Keto Teriyaki Sauce and scallions, letting the chicken bathe in the savory mixture until it was infused with rich, umami flavors. Pan-seared in avocado oil and tossed with diced onions, the chicken came alive with each bite, perfectly complemented by the thick, glossy teriyaki glaze made with wheat-free tamari sauce and xanthan gum for that signature stickiness.
Served over a fluffy bed of cauliflower rice, garnished with sesame seeds and additional scallions, Tom’s Completely Keto Teriyaki Chicken bridged the gap between his dietary needs and his culinary desires. It wasn’t just a dish; it was a declaration of Tom’s creativity and commitment to enjoying the flavors of the world, keto-style.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 Tbsp avocado oil
- 1 large onion diced
- 1/4 cup Wheat Free Tamari Sauce
- 1/2 tsp xanthan gum
Marinade
- 1 cup Completely Keto Teriyaki Sauce
- 4 scallions chopped
Instructions
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Mix the teriyaki sauce and scallions. Marinate chicken in it for 60 minutes minimum.
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Save marinade for later and take the chicken out.
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Pour the oil into a large frying pan and heat up on high flame.
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Fry the onions for 2 minutes. Pour chicken in and fry while stirring for 2 minutes.
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Pour in the reserved marinade and wheat free tamari sauce and cook for another 10 minutes.
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Add in the xanthan gum and cook until it becomes a bit thicker. Serve hot.
Recipe Notes
