Sushi Burrito Chicken Teriyaki or Pork Belly Teriyaki
Servings: 2
INGREDIENTS
200 g (7 oz) chicken thighs skinless and deboned or 1 skinless boneless chicken breast cut into long strips, or the same weight of thinly sliced pork belly strips
1. Heat a dry wok, then add half of the keto teriyaki glaze with the sesame seeds to the skillet or wok
2. Place the chicken thighs or chicken breast or pork belly strips into the skillet or wok. Brush the teriyaki glaze on top of the meat. Fry until underside is done. Flip to the other side and fry until the chicken meat or pork belly strips are done all the way through
3. Remove from skillet or wok and place onto a plate to rest for about 10 minutes, before using as filling for the Sushi Burrito. ENJOY!
By Angela Wilkes
