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Teriyaki Chicken Cauliflower Rice Bowl

by Joey Firoben • featured in 10 Rice Recipes Perfect For Dinner

Ingredients

for 1 serving

Teriyaki Sauce

  • 1 tablespoon
    reduced sodium soy sauce
  • 1 teaspoon
    maple syrup
  • 1 clove garlic, minced
  • ¼ teaspoon
    ginger, minced
  • ¼ teaspoon
    cornstarch
  • ¼ teaspoon
    freshly ground black pepper
  • 1 cup
    broccoli floret (150 g)
  • 2 cups
    cauliflower florets (300 g)
  • 1 boneless, skinless chicken breast, sliced into 1/2 pieces
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    ground black pepper
  • 1 tablespoon
    olive oil
  • ¼ cup
    green onion, plus 1 tbsp, sliced, divided (35 g)
  • ⅔ cup
    red cabbage, shredded (65 g)
  • 1 carrot, diced
  • 1 teaspoon
    toasted white sesame seeds

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Preparation

  1. In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
  2. Microwave broccoli on high for 1 minute.
  3. Add the cauliflower to a food processor and pulse until it is the size of rice.
  4. On a cutting board, season chicken breast with salt and pepper.
  5. Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
  6. Add the teriyaki sauce and bring to a simmer.
  7. Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
  8. Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
  9. Top with sesame seeds and remaining green onions.
  10. Enjoy!
 

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