Skip the takeout! These skewers will satisfy your craving!

Low Carb Chicken Teriyaki Skewers are a delightful twist on the traditional teriyaki chicken that I used to prepare for Sunday gatherings with my family. We live surrounded by beautiful cornfields and lush gardens, but as dietary needs change, we often look for ways to enjoy our favorite flavors while adhering to healthier choices. This recipe allows you to have a taste of the sweet and savory goodness of teriyaki without the added carbs. The skewers are perfect for a sunny day barbecue or a cozy indoor grill, bringing a touch of modern health consciousness to a dish that has roots in Midwestern barbecues, where meat on a stick is always a crowd-pleaser.
These Low Carb Chicken Teriyaki Skewers pair wonderfully with grilled vegetables like zucchini, bell peppers, or asparagus. A side of fresh garden salad with a light vinaigrette complements the savory flavors perfectly, and a small serving of cauliflower rice can make it a more filling meal without adding extra carbs. For a touch of sweetness, a few slices of grilled pineapple, though not strictly low-carb, can be a delightful treat for those who can afford a little indulgence.
Low Carb Chicken Teriyaki Skewers
Servings: 4 servings
Ingredients
1 1/2 pounds of chicken breast, cut into bite-sized pieces
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons olive oil
1 1/2 tablespoons natural sweetener (like stevia or erythritol)
1 tablespoon apple cider vinegar
1 clove garlic, minced
1 teaspoon freshly grated ginger
1/4 teaspoon black pepper
1/4 cup water
1 tablespoon sesame seeds (optional, for garnish)
2 tablespoons chopped green onions (optional, for garnish)
Directions