Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a small saucepan, combine the soy sauce, water, sweetener, grated ginger, and minced garlic. Simmer over low heat until the sauce reduces to about 2/3 cup and turns glossy, 8 to 10 minutes.
- Pat the chicken dry and trim any visible fat. Heat the oil in a large nonstick skillet over medium-high heat and brown the breasts 3 to 4 minutes per side. They will not be cooked through yet.
- Cut each browned breast lengthwise into 4 even strips and arrange them in a single layer in a baking dish that fits them snugly.
- Brush the chicken generously with about half the reduced sauce. Bake 5 minutes, brush again, bake 5 more minutes, then brush a third time.
- Bake 2 to 5 minutes more, until a thermometer reads 165°F (74°C) at the thickest point.
- Serve hot, garnished with sliced green onions. Warm any leftover sauce to spoon over the top.
Nutrition
Notes
Net carbs: about 4g per serving, since the sauce is sweetened with monk fruit or erythritol instead of sugar and there is no cornstarch.
Gluten-free: use certified tamari in place of soy sauce.
Serving: the numbers are for the sauced chicken only. Serve over cauliflower rice to keep it low-carb, or over jasmine rice for a classic higher-carb bowl.
Make ahead: the reduced sauce keeps up to 2 weeks in the fridge and the baked chicken keeps 4 days.
France note: monk fruit is not sold for food use in the EU, so use erythritol or stevia there; peanut oil or a neutral oil both work for browning.
