One Pot Keto Cabbage Chicken Teriyaki Skillet
This is an easy one pan recipe for Japanese Cabbage Chicken Teriyaki. Only 8 ingredients, and 30 minute Keto, Low Carb, Gluten Free, Paleo.
Servings: 6 servings
- 2 chicken breasts [cubed] (cut into bite-sized cubes)
- ½ tbsp minced garlic
- 4 cups shredded cabbage
- 1 onion (thinly sliced)
- 2 cups broccoli [cut into small florets] (small florets)
- 2 cup carrots (grated)
- 2 cups mushrooms (quartered)
- ¼ cup soy sauce
- ⅛ cup water
- 1 tbsp sake
- 1 tbsp honey
- ½ tsp minced ginger
For the Teriyaki sauce: Mix the soy sauce, water, mirin, honey, garlic and ginger. Set aside.
Heat up a large sauté pan to a medium/high heat and sauté together all the veggies and chicken for about 5 minutes.
Add the Teriyaki sauce and sauté for another 3 - 5 minutes until the chicken is cooked and the vegetable are done to your preference.
Tips and Tricks:
1. For a paleo-friendly version, swap the soy sauce for coconut aminos.
Calories: 124kcal | Carbohydrates: 13.5g | Protein: 13.9g | Fat: 1.5g | Cholesterol: 32mg | Sodium: 660mg | Potassium: 557mg | Fiber: 3.2g | Sugar: 7.3g | Calcium: 40mg | Iron: 1.6mg