Ingredients
- ¼ cup soy sauce (or tamari for gluten-free)
- ¼ cup water
- ¼ cup monkfruit/erythritol sweetener
- 1 tablespoon allulose sweetener
- ½ tablespoon sesame oil
- 4 garlic cloves
- 1 teaspoon fresh ginger (minced or ½ tsp ground ginger)
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon xanthan gum
- 2 pounds boneless skinless chicken thighs (chopped into bite-sized pieces)
- 2 teaspoons toasted sesame seeds
- 1 stalk green onion (chopped; green parts only)
Nutrition Info Per Serving
Serving Size
1 skewer
Carbohydrates
9
g
Protein
23
g
Fat
6
g
Calories
156
Ever wanted to make a low carb yakitori? Thankfully, with our straightforward low carb yakitori, you can enjoy the delicious taste of yakitori, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb yakitori (chicken skewers) with a few ingredients, you’ll always want more.
Instructions
- In a medium saucepan over medium heat, combine the soy sauce, water, monkfruit/erythritol sweetener, allulose, sesame oil, garlic, ginger, and red pepper flakes. Bring to a boil.
- Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Continue to boil 2 to 3 minutes until somewhat thickened. Remove from heat and allow to cool completely.
- Place the bite-sized chicken thighs in a bowl and toss with ⅔ of the sauce. Refrigerate for 2 hours to marinate. Reserve the remaining sauce for serving with the chicken.
- While the chicken is marinating in the fridge, prep your skewers. If you're using bamboo skewers, place in a pan with water to soak for at least 1 hour. You will need 8 large skewers or ~12 small appetizer-sized skewers.
- Preheat the grill to medium-high heat and grease the grates to prevent sticking. Thread the chicken pieces onto the skewers. Place the skewers on the grill and brush the chicken with the marinating liquid.
- Grill 5-6 minutes per side, brushing frequently with the marinating liquid. When cooked fully and nicely charred, place on a serving platter and sprinkle with sesame seeds and chopped scallions. Serve with remaining sauce.