Keto Teriyaki Chicken Skewers
Lunch
- Prep time:
15'
- Cook time:
10'
- Difficulty:
Medium
Enjoy the versatility of this delicious Ketogenic Teriyaki sauce. The perfect marinade for these chicken skewers or a delicious sauce ready in the fridge to elevate any family meal.
Ingredients
Serves 4
- 2 Garlic cloves, crushed
- 1 inch Fresh ginger, grated
- 2 tsp Sesame Oil, plus more for cooking
- 170 ml Soy Sauce
- 2 tbsp Pure Via® Stevia
- 650g Boneless skinless chicken thighs
- 16 wood skewers
Tip: The sauce recipe can be easily doubled for storage in the fridge for up to 2 weeks
Method
- 1
For the Sauce:
In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger once the oil is hot, and fry for 1 minute until fragrant. - 2
Add the soy sauce and Pure Via® Stevia to the garlic and ginger mixture. Bring to a simmer and let it reduce for 5 minutes. Remove from the heat once the sauce has reduced by 1/3, then set aside to cool.
- 3
For Skewers:
Cover a baking sheet with foil and place a wire rack on top. - 4
Prepare the chicken thighs by trimming off any excess white fatty bits and slicing into 2 cm wide strips.
- 5
Place the prepared chicken thighs in a bowl and cover with ½ of the cooled teriyaki sauce. Leave to stand for 10 minutes to marinate.
- 6
Remove the skewers from the water and thread 2 marinated chicken thigh strips on each skewer in an “S” shape.
- 7
Place a large sauté pan over a medium-heat with a splash of sesame oil. Once the oil is hot place 4 skewers in the pan and drizzle each skewer with a bit more teriyaki mixture. Cook each side for 4 minutes. Continue cooking until the outside is caramelised and the chicken is cooked through – about 8-10 minutes.
- 8
Remove the cooked skewers from the pan and repeat the process with the remaining skewers.
Best served with stir-fried veggies. - 9
Optional: Top with spring onion and sesame seeds.