Japanese-Style Chicken Teriyaki Zoodles with Egg Yolk Sauce (Low-Carb)

Ingredients

• 2 large Eggs
• 2 cups Spinach(optional)
• 1.5 lb Chicken thighs, boneless
• 1/3 cup Soy sauce
• 2 tbsp Mirin (or rice vinegar + small sweetener)
• 1 tbsp Brown sugar (or low-carb sweetener)(optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 4 medium Zucchini
• 1 tbsp Neutral oil
• 1 tsp Rice vinegar(optional)

Instructions

1. 1

   Spiralize zucchini into zoodles. Pat lightly dry with paper towels to reduce water.

2. 2

   Cut chicken into thin strips for quick cooking.

3. 3

   Whisk soy sauce, mirin, garlic, ginger, and optional sweetener in a bowl.

4. 4

   Heat a skillet over medium-high with oil. Cook chicken until browned and cooked through, 6–8 minutes.

5. 5

   Pour in teriyaki sauce and simmer 2–3 minutes until glossy. If using cornstarch slurry, stir in and cook 30–60 seconds.

6. 6

   Optional egg-yolk sauce: Separate eggs and keep yolks. In a small bowl, whisk yolks with 1–2 tbsp warm teriyaki sauce; then return to skillet on low heat, stirring constantly until silky (do not scramble).

7. 7

   In a separate pan, quickly heat zoodles 1–2 minutes (or fold into skillet at the end) so they stay tender, not watery.

8. 8

   Optional: wilt spinach into the zoodles for 30–60 seconds. Serve immediately.