Japanese Chicken Teriyaki Bowls with Spinach Tamari Glaze (Low-Carb)

Ingredients

• 8 cups Spinach
• 1.5 lb Chicken breast (or thighs)
• 1/3 cup Tamari (gluten-free soy sauce)
• 2 tbsp Mirin (or rice vinegar + small sweetener)
• 1 tbsp Low-carb sweetener (erythritol/monk fruit)
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Rice vinegar
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Olive oil
• 3 stalks Green onions

Instructions

1. 1

   Slice chicken into thin cutlets. Pat dry; season lightly with salt.

2. 2

   In a bowl, whisk tamari, mirin, low-carb sweetener, rice vinegar, grated ginger, and minced garlic.

3. 3

   Mix cornstarch with water to make a slurry.

4. 4

   Heat olive oil in a skillet over medium-high. Cook chicken 3–4 minutes per side until browned and cooked through.

5. 5

   Lower heat to medium. Pour in the teriyaki mixture and simmer 1–2 minutes.

6. 6

   Stir in cornstarch slurry and cook 30–60 seconds until glossy and thick. Toss chicken to coat.

7. 7

   In another skillet, wilt spinach with a splash of water until just tender; season with a pinch of salt and a spoon of teriyaki glaze.

8. 8

   Serve teriyaki chicken over spinach. Top with sliced green onions.