Welcome to today’s recipe! It’s all about Teriyaki Chicken with cauliflower rice. Chicken is a rich source of protein that the body needs to perform its functions in growing, repairing, and maintaining cells and tissues. It is also vital in strengthening immunity. It’s a good source of phosphorus, selenium, iron, magnesium, and B vitamins. You will love the technique of turning cauliflower into rice, and that fact it’s a great low carb alternative! Hope you will enjoy making the meal!
Teriyaki Chicken with Cauliflower Rice
A simple meal with lightly spiced chicken, vegetables and cauliflower rice always works well. With this recipe you make chicken teriyaki with cauliflower rice for two people. You can adapt this basic recipe to your liking. You can replace the chicken with steak pieces or a vegetarian alternative. You can also add a red pepper or more garlic for a spicier chicken teriyaki.
Marinade
- 1 tbsp wok oil
- 1 clove of garlic
- 3 cm fresh ginger
- 1 tbsp sesame seeds
- 30 ml soy sauce
- 30 ml water
- 1 tbsp erythritol
Teriyaki
- 300 gr chicken fillet cubes
- 400 gr broccoli florets
- 1 tbsp wok oil
- 1/2 onion
- 250 gr sliced mushrooms
- 400 gr cauliflower rice
- 1 stalk of spring onion
- 2 tbsp sesame seeds
Using a garlic press, press the clove of garlic into a pulp. Then take a small grater and grate the ginger with it. Heat a tablespoon of wok oil in a large frying pan and add the garlic, ginger and sesame seeds. Fry for 1 minute over a high heat and then add the soy sauce, water, and erythritol. Reduce heat and simmer for 2 minutes. Then, add the xanthan gum and heat until the sauce has thickened.
Let the marinade cool down and then add it to a bowl along with all the chicken cubes. Cover the bowl and let the marinade rest in the refrigerator for at least 15 minutes.
Meanwhile, finely chop the onion and heat a tablespoon of wok oil in a large frying pan. Add the onion to the pan and fry it until it starts to discolor. Spoon the chicken with the marinade into the pan and fry it all around until done and golden brown.
Add the sliced mushrooms and fry for 2-3 minutes. For more spicy teriyaki, add a finely chopped red pepper if desired. In the meantime, bring a pan of water to a boil and add the broccoli florets. Cook the florets for 3-4 minutes with a lid on the pan.
Then take another frying pan and wok the cauliflower rice until done. Divide the chicken teriyaki, cauliflower rice and cooked broccoli between two plates and garnish with chopped spring onion and sesame seeds. Enjoy your meal!
