Low-Carb Orange Teriyaki Chicken Recipe
A couple of possible alterations to this recipe: I would now use boneless, skinless chicken thighs, which have become far easier to get. I find them juicier and tastier. But use what you like! Also, I would now use allulose instead of Splenda, rounding up to 1½ teaspoons.
- Yield: 6 servings
- Diet: Diabetic
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breast cut into 1" cubes
- 1 pound frozen Oriental vegetable mixture
- 3/4 cup chicken broth
- 2 tablespoons Low Carb Teriyaki Sauce
- 1 teaspoon chicken bouillon concentrate
- 1 tablespoon low-sugar orange marmalade
- 1/4 teaspoon orange extract
- 2 tablespoons lemon juice
- 1 teaspoon Splenda granular
- 1 teaspoon dry mustard
- 1/2 teaspoon ground ginger
Instructions
- Cube your chicken. Pour the frozen Oriental vegetables, unthawed, into the slow cooker, place chicken cubes on top.
- Combine everything else, stirring well, and pour over chicken and veggies.
- Cover and cook on low for 4-5 hours.
- Before serving, thicken a bit with your guar gum or xanthan gum.
- Serve over cauliflower rice, if desired (and over brown rice for the carb eaters in the family.)
Notes
It’s worth noting that this is a great supper to share with those who are counting calories instead of, or along with, carbs.
Nutrition
- Calories: 217
- Fat: 4g (18.4% calories from fat)
- Carbohydrates: 6g (4g net carbs)
- Fiber: 2g
- Protein: 36g
