Keto Teriyaki Chicken Stir-Fry

1.Prepare the Keto Teriyaki Sauce: In a small bowl, whisk together the tamari (or coconut aminos), apple cider vinegar, erythritol, grated ginger, and minced garlic. If desired, whisk in the xanthan gum until fully dissolved to thicken the sauce slightly. Set aside.

2.Season the chicken pieces with salt and black pepper.

3.Heat olive oil or avocado oil in a large skillet or wok over medium-high heat.

4.Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

5.Add the red bell pepper, green bell pepper, broccoli florets, and mushrooms to the same skillet. Add 2 tablespoons of water to help steam the vegetables.

6.Stir-fry the vegetables for 3-5 minutes, until they are tender-crisp.

7.Return the cooked chicken to the skillet with the vegetables.

8.Pour the prepared Keto Teriyaki Sauce over the chicken and vegetables. Stir well to coat everything evenly.

9.Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly and coats the chicken and vegetables.

10.Remove from heat. Garnish with sesame seeds and sliced green onions before serving.