Recipes

Keto Teriyaki Turkey Cutlets Recipe

Atkins Keto Teriyaki Turkey Cutlets
4.1g
Net Carbs
Prep Time: 60 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
44.2g

Protein

10g

Fat

1.8g

Fiber

290.7cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 Tbsp Tamari Soy Sauce
  • 1 Tbsp Ginger Root, fresh, grated
  • 1 clove Garlic
  • 1 pkt Splenda
  • 2 Tbsp Canola Oil
  • 1 cup Green Bell Pepper, chopped
  • 1 cup Red Bell Pepper, chopped
  • 24 oz Turkey, Honeysuckle White, All Natural, Lean Turkey Breast Cutlets, Boneless, Skinless
  • 1 1tsp Sesame Oil
  • 1 tbsp Sesame Seeds

DIRECTIONS

  1. Mix soy sauce, ginger, garlic and sugar substitute in a large bowl. Add turkey cutlets and turn to coat. Marinate in refrigerator 1 hour.
  2. Heat 1 tablespoon oil over medium-high heat in large non-stick skillet. Stir-fry vegetables until hot; toss with 1/2 teaspoon sesame oil. Transfer to a platter, keep warm.
  3. Wipe out skillet. Heat remaining canola oil in skillet. Remove turkey cutlets from marinade; discard marinade. Cook turkey cutlets 2 to 3 minutes per side until cooked through; drizzle with sesame oil.
  4. Serve over vegetables. Sprinkle with optional sesame seeds if you are in Phase 2 or higher.

Cooking Tip

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