Low-Carb Chicken Teriyaki with Sautéed Spinach and Shiitake Mushrooms
Succulent chicken breast pan-seared and coated in a rich, sugar-free teriyaki glaze, served alongside vibrant sautéed spinach and earthy shiitake mushrooms. A balanced and satisfying Japanese-inspired lunch.
Ingredients
- Chicken Breast300 g
- Spinach200 g
- Garlic7.5 g
- Sesame Oil7.5 ml
- Olive Oil15 ml
- Shiitake Mushroom100 g
- Soy Sauce25 ml
- Mirin20 ml
- Erythritol7.5 g
- Ginger7.5 g
- Water37.5 ml
Instructions
- 1Step 1
Slice chicken breast into 1 cm thick cutlets. Mince ginger and garlic. Slice shiitake mushrooms.
- 2Step 2
In a small bowl, whisk together soy sauce, sugar-free mirin, erythritol, minced ginger, minced garlic, and water to create the teriyaki sauce.
- 3Step 3
Heat 20ml of olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Pour the teriyaki sauce over the chicken and simmer for 2-3 minutes, turning chicken to coat, until the sauce thickens slightly. Remove chicken and set aside.
- 4Step 4
In the same skillet, add the remaining 10ml of olive oil. Add sliced shiitake mushrooms and sauté for 3-4 minutes until softened. Add spinach and cook until wilted, about 2-3 minutes.
- 5Step 5
Drizzle spinach and mushrooms with sesame oil. Serve chicken teriyaki alongside the sautéed vegetables.
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