When I was in high school I worked at a Hallmark store in our local Mall.
I know glamorous, right?
In between stocking cards, arranging stuffed animals, and helping cranky old ladies select the perfect card for their granddaughter, there were the lunch breaks. I would head to the food court and in and among the Hot Dog on a Stick and Orange Julius there was the most lovely Chinese restaurant. The smell eliminating from that place was so heavenly that I thought that I was levitating to the counter. The Teriyaki Chicken melted in your mouth. I could not resist the sticky rice, buttery chicken, and sweet and salty gooey sauce that stuck to the roof of your mouth.
For many years after I left that job, I would have reoccurring day dreams about those chicken bowls. I know, I love food (probably too much), but, I can define different parts of my life with various food experiences. That was the Teriyaki Chicken span.
Several years later after I learned a thing or two about nutrition, I was aghast to learn that Teriyaki is full of SUGAR. NO! Now that I am getting close in age to the cranky old ladies I used to help at the card store, I really do need to carefully monitor my sugar intake. I am by no means sugar-free but I do try and cut sugar when I can.
Since I just could never shake my day dream for my Mall Teriyaki Chicken bowls, I created a sugar free version of the sauce. Not as gooey and thick as my mental picture, but certainly satiates my appetite without the overabundance of sugar. My family has tried and tested this recipe and it gets a big thumbs up. Anyone on a low glycemic, low carb, dibetic diet could use this sauce on chicken and beef dishes.
I love to throw chicken in a crock pot and then put this over the cooked, shredded chicken and sticky rice. We also, use this on bbq steaks and as a marinade. Equally great for stir fries and vegetables. This is extremely easy to make, takes about 10 minutes, and stores well in the refrigerator for up to a week. I usually make it ahead of time and use during the week.
What You’ll Need
1/2 cup of Soy Sauce or Tamari
2 teaspoons of grated ginger
1 garlic clove, minced
1/2 Teaspoon of Arrowroot powder
1/8 teaspoon of red pepper flakes
1/2 cup of Erythritol
2 Tablespoons of dry white wine (optional- wine has some sugar)
How To Make It
Whisk all ingredients together in a small sauce pan. Heat on the stove at medium heat for about 2-5 minutes or until thickened. Let the sauce completely cool. Store in an airtight container in the refrigerator for up to two weeks.
[bctt tweet=”Looking to reduce your sugar intake? Try this Sugar Free Teriyaki Sauce at your next bbq”]