1lbchickencut into 2” cubes, pressed tofu if plant-based
4green onionscut into 2” pieces
½teaspoonsea salt
1teaspoonsesame seeds
Sauce
¼cupcoconut aminos
2tablespoonsrice wine vinegar
2tablespoonshot water
2tablespoonsbrown erythritol
½tablespoontapioca starch
½tablespoonminced ginger
1cloveminced garlic
¼teaspoonwhite pepper
Pickled Cucumber Salad
¼cuprice vinegar
3tablespoonspowdered erythritol
½teaspoonssalt
2teaspoontoasted sesame oil
½teaspoonred pepper flakes
1large cucumberthinly sliced
¼small shallotthinly sliced
Instructions
Combine all of the ingredients for the cucumber salad in a shallow bowl, refrigerate for at least one hour before serving.
Mix together the sauce ingredients in a small bowl, set aside.
Alternate threading the chicken and green onions onto the skewers. Sprinkle with salt.
Grease a cast iron grill pan and place over medium heat. Grill the skewers for 3 minutes per side.
Divide out half of the sauce, so that you’re not dipping the brush that touched raw chicken back into the sauce. Brush the skewers on each side with half of the sauce, continue to cook and baste with sauce, flipping the skewers every minute or so, for an additional 5 minutes.
To serve, sprinkle the skewers with the sesame seeds and serve with the cucumber salad.
Nutrition
Nutrition Facts
Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad
Amount Per Serving
Calories 177Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 967mg42%
Potassium 238mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 324IU6%
Vitamin C 6mg7%
Calcium 30mg3%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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