NKD Living Teriyaki Chicken Stir Fry

NKD Living Teriyaki Chicken Stir Fry

This super teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce made using NKD Living Erythritol GOLD & NKD Living Naked Syrup!

πŸ’šΒ 450g Boneless Skinless Chicken Breasts, cut into 1 inch pieces
πŸ’šΒ 1 tablespoon Vegetable Oil, divided use
πŸ’šΒ 1 1/2 cups Asparagus Pieces
πŸ’šΒ 1 cup Red Bell Peppers, cut into 1/2 inch pieces
πŸ’šΒ Salt and Pepper to taste
πŸ’šΒ 2 tablespoons Sesame Seeds
πŸ’šΒ 2 tablespoons sliced Green Onions
For the sauce:
πŸ’šΒ 1/4 cup Soy Sauce
πŸ’šΒ 1/2 cup Water
πŸ’šΒ 3 tablespoons NKD Living Erythritol GOLD
πŸ’šΒ 2 teaspoons minced Garlic
πŸ’šΒ 2 teaspoons minced Ginger
πŸ’šΒ 1 tablespoon NKD Living Naked Syrup
πŸ’šΒ 1 teaspoon Toasted Sesame Oil
πŸ’šΒ 1 tablespoon Cornstarch



  1. Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
  2. Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
  3. Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
  4. While the chicken is cooking, make the sauce. Place the soy sauce, water, erythritol, garlic, ginger, naked syrup and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
  5. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
  6. Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.

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