Teriyaki Chicken

THE RECIPE

INGREDIENTS

• 6 boneless and skinless chicken thighs – cut in to 1/4 inch wide strips
• 6 ounces of sliced yellow peppers
• 2 medium roma tomatoes – diced
• 12 ounces of fresh spinach
• 2 tsp butter
• Sauce
• 4 ounces of low sodium Soy Sauce
• 1 1/2 tsp ground ginger
• 1 1/2 tsp erythritol

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DIRECTIONS

Makes 4 servings

1. Melt butter in a skillet set on medium heat.
2. Add chicken to skillet and cook completely. Allow excess moisture to evaporate.
3. Mix the sauce ingredients in a separate dish and add them to the chicken.
4. Mix the cooked chicken in the sauce ensuring all of the chicken is coated.
5. Add the peppers and tomato to the skillet and combine over the heat. Do not overcook the peppers.
6. Place the spinach in 2 serving bowls and heat them in a microwave for 45 seconds each.
7. Divide the chicken and veggies over the two bowls of spinach.

Serve and enjoy!