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Modified Teriyaki Chicken Wings

Before he began the Modified Atkins Diet for Seizures, Casey loved to eat Chinese food.  I am always trying to create Chinese dishes that fit into the diet.  This is one of his favorites.  He takes a few to school for lunch, to sporting events or just eats them for snack.  They are easy to travel with, and can be eaten at room temperature.

1 C. Soy Sauce (Kikkoman brand has no carbs)

3/4 C. Water

1 Tbsp. Toasted Sesame Oil

1/2 Tsp. Chili Oil – optional

2 Tbsp. White Vinegar

3 scoops pure stevia powder or equal

2 Garlic cloves minced

1″ fresh ginger, minced (or 1/2 tsp. dried ginger if fresh not available)

1-2 large stocks lemongrass, thinly sliced (omit if unavailable)

4 scallions, thinly sliced

2 lbs. chicken wings

Mix together all ingredients except for the chicken wings.  Pour into 9×12 glass baking dish.  Rinse chicken wings and pat dry.  Place wings in mixture and let marinate overnight, turning at least once.

Pre-heat oven to 375 degrees.  Remove chicken wings from marinade.  Place on well oiled cookie sheet.  Bake for 1 to 1-1/2 hours, turning every 15 minutes.

There are many variable ingredients, and your teams advise may differ on infusing flavor, so please be sure to check all labels when calculating carbs for this recipe.  Since we only marinate in the sauce, but don’t use any of the ingredients, we count these only as protein.

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