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Sugar Free Teriyaki Chicken

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Course All Recipes, Dinner, Lunch
Cuisine All, Crockpot, Low Carb, Poultry
Servings 8
Calories 316 kcal

Ingredients
  

  • 3 lbs chicken thighs boneless and skinless
  • 1 tsp fresh ginger minced
  • 2 cloves garlic minced
  • 1 1/2 cups low sodium soy sauce
  • 3 tbsp apple cider vinegar
  • 1 cup splenda
  • 1 tbsp worcestershire sauce
  • 1/2 cup sliced green onion
  • 2 tbsp sesame seeds
  • 1/4 cup cold water
  • 2 tsp cornstarch

Instructions
 

Stove Top Directions

  • Over medium-high heat, cook chicken in a large skillet: remove from pan.
  • Combine ginger, garlic, soy sauce, vinegar, Splenda/Stevia and Worcestershire sauce in large skillet. Bring just to a boil and reduce heat. Simmer for 2-3 minutes.
  • In small bowl, stir together water and cornstarch. Add to the teryaki sauce and stir until thickened.
  • Return chicken thighs to the skillet, cover and simmer on low for 10 minutes.
  • Sprinkle green onions and sesame seeds on top just before serving.

Slow Cooker Directions

  • Place chicken thighs in bottom of slow cooker.
  • Combine ginger, garlic, soy sauce, vinegar, Splenda/Stevia and Worcestershire sauce in a bowl. Pour over chicken.
  • Cook in HIGH for 2 1/2 - 3 hours (LOW for 5 1/2-6 hours) Remove chicken from slow cooker.
  • In small bowl, stir together water and cornstarch. Add to the teryaki sauce and stir until thickened.
  • Return chicken thighs to the slow cooker and stir to coat with teriyaki sauce
  • Sprinkle green onions and sesame seeds on top just before serving.

Nutrition

Calories: 316kcalCarbohydrates: 7gProtein: 36gFat: 17gFiber: 13g
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