Japanese Miso-Glazed Salmon-Free Teriyaki Chicken (Low-Carb)

Ingredients

• 450 g Chicken breast, sliced thin
• 4 Broccoli florets
• 3 Garlic
• 1 tbsp Ginger
• 1.5 tbsp Olive oil
• 2 tbsp Rice vinegar
• 2 tbsp Brown sugar
• 3 Soy-free teriyaki sauce (no soy)
• 120 ml Low-sodium chicken broth
• 0 g Cornstarch(optional)
• 1 tsp Arrowroot powder (thickener)(optional)
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   In a bowl, whisk rice vinegar, brown sugar, soy-free teriyaki sauce, and chicken broth. If thickening, stir arrowroot into a spoon of cold broth and whisk in.

2. 2

   Heat olive oil in a skillet over medium-high. Sauté garlic and ginger 30 seconds.

3. 3

   Add chicken in a single layer; cook until browned and nearly done, 6–8 minutes.

4. 4

   Pour in the sauce and simmer, stirring, until it becomes glossy and coats chicken (about 3–5 minutes).

5. 5

   Meanwhile, steam or sauté broccoli until crisp-tender (5–7 minutes).

6. 6

   Serve chicken over broccoli, spooning extra glaze over top.