Japanese Low-Carb Salmon-Style Tuna-Free Breakfast (Chicken Teriyaki Zucchini)

Ingredients

• 12 oz boneless chicken thighs
• 3 medium zucchini
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tbsp fresh ginger (grated)
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1/3 cup low-sodium chicken broth
• 1/2 ground black pepper
• 1 tsp cornstarch-free thickener (arrowroot powder)

Instructions

1. 1

   Cut chicken into thin strips. Slice zucchini into ribbons.

2. 2

   In a bowl, mix rice vinegar, honey, chicken broth, arrowroot powder, ginger, and black pepper until smooth.

3. 3

   Heat olive oil in a skillet over medium-high heat. Add chicken and cook 7–9 minutes until browned and cooked through.

4. 4

   Add garlic and cook 30–60 seconds. Add zucchini and cook 3–4 minutes until bright green.

5. 5

   Pour in the glaze mixture. Stir constantly until it thickens and coats the chicken (1–2 minutes).

6. 6

   Turn off heat and rest 3 minutes. Serve hot.