Step 1

Marinate the chicken in 2 tbsp of keto teriyaki sauce for at least 15 minutes, or overnight.

Step 2

Heat the oil in a pan on a medium heat. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from the heat and set to one side.

Step 3

Add the butter, 2 tbsp teriyaki sauce and 3 tbsp of water to a clean non-stick pan. Heat on a medium flame and add the bok choi. Cover with a lid and heat for about 1 - 2 minutes until the bok choi softens slightly but retains a crunch.

Step 4

Steam the broccoli for 2 - 3 minutes until al dente. Option to sauté with the bok choi if you prefer.

Step 5

Add the chicken back to the pan and toss altogether until warm.

Step 6

Warm through the konjak noodles, either in the sauce with the chicken mix or in a separate pan in a touch of water, rinse and drain.

Step 7

Serve the teriyaki chicken with konjak noodles and top with spring onions and optional chilli, coriander and sesame seeds.