Japanese Chicken Teriyaki Zucchini Noodles (Low-Carb) with Jammy Egg

Ingredients

• 1 lb chicken breast (thinly sliced)
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 2 tsp cornstarch
• 2 tbsp water
• 4 medium zucchini (spiralized)
• 1 tbsp olive oil
• 4 eggs
• 1 cup spinach(optional)

Instructions

1. 1

   Jammy eggs: place eggs in a pot, cover with cold water by 1 inch. Bring to a boil, then turn off heat and cover 6–7 minutes for jammy yolks. Transfer to ice water; peel.

2. 2

   Mix soy sauce, mirin, rice vinegar, brown sugar, garlic, and ginger in a bowl.

3. 3

   In a small cup, whisk cornstarch with water to make a slurry.

4. 4

   Heat olive oil in a skillet over medium-high. Sear chicken 3–4 minutes until browned and nearly cooked.

5. 5

   Reduce heat to medium. Pour in teriyaki mixture and simmer 2–3 minutes.

6. 6

   Stir in cornstarch slurry and cook 30–60 seconds until sauce thickens and coats chicken.

7. 7

   Add zucchini noodles and toss 1–2 minutes until just tender (avoid overcooking). If using spinach, fold it in for 30–60 seconds.

8. 8

   Serve with jammy eggs on top.