Teriyaki Chicken with Fried Cauliflower Rice

We’re excited to share May’s Meal of the Month! We tried a mouthwatering creation from Cinnamon Spice and Everything Nice  — tender chicken with a sweet Asian sauce paired with healthy cauliflower fried rice.  If you leave the pineapple out, it’s even keto friendly (if you’re into that sort of thing). Either way, it tastes fantastic, and we encourage you to check out Cinnamon Spice and Everything Nice for additional family-friendly recipes! 

What’s the secret?

The secret is the homemade teriyaki sauce. It’s a great combination of sweet and tangy.  Plus, the best part is the cauliflower rice tastes so good you won’t feel like you’re missing out on a “carb”.  This recipe makes a lot of rice.  There is plenty for lunch for the rest of the week. 

Keto Friendly Favorites:

• Easy Keto Cashew Chicken
• Low Carb Skilley Cheesy Chicken and  Veggie “Rice”
• Spinach Artichoke Stuffed Chicken

Our Teriyaki Chicken with Fried Cauliflower Rice has tender chicken with a sweet Asian sauce paired with healthy cauliflower fried rice. 

Keto-Friendly Teriyaki Chicken with Cauliflower Fried Rice

Ingredients:

• 1 lb boneless chicken breasts (#6519)

Sauce: (If you like a lot double this)

• 1 + ½ inch piece ginger, peeled and grated or minced
• 2 tsp minced garlic (#1020)
• 2 Tbsp toasted sesame seeds (#4508)
• 2 Tbsp avocado oil (#3516)
• 2 Tbsp honey (#1149)
• ¼ cup reduced-sodium soy sauce, or tamari to make it gluten-free
• green onions, for garnish

Pineapple Fried Cauliflower Rice:

• 3 cups riced cauliflower (#2743)
• 2 Tbsp avocado oil (#3516)
• â…“ cup chopped red onion
• 2 tsp minced garlic (#1020)
• 1 inch piece ginger, peeled and grated or minced
• 2 cups Baja Vegetable Roast (#5353)
• 1 cup pineapple chunks (#8277)
• 2 Tbsp low-sodium soy sauce, or tamari to make it gluten-free
• â…“ cup chopped cashew nuts (#9117)

Instructions:

1. First, preheat the oven to 400 degrees F. Spray a 9×13-inch baking pan with non-stick spray. Place the chicken in the pan with space between them.
2. In a small bowl whisk all the sauce ingredients together. Remove about 2 tablespoons of the sauce to a small ramekin or bowl and set the rest aside. Brush the chicken generously with the sauce you removed.
3. Bake the chicken until cooked through 25 – 30 minutes depending on their size. Internal temperature should reach 165 – 174 degrees F.
4. Meanwhile: Pour the sauce you set aside into a small saucepan and bring to a simmer over medium heat. Simmer 5 – 6 minutes, stirring often. Remove from heat and put a cover on the pan to keep it warm.

1. Then, heat the oil in a wok or large frying pan over medium heat and add the red onion, garlic, ginger, corn and peas. Cook 3 – 4 minutes stirring often – if using frozen veggies it may take a few minutes longer.
2. Add about 3 cups of the cauliflower rice and the drained pineapple. Cook 3 minutes, stirring often.
3. Stir in the soy sauce and nuts.
4. When the chicken is cooked let it sit 5 minutes then slice thinly. Serve over the cauliflower rice – drizzle with sauce and garnish with green onions.

You can also add a couple beaten eggs to the rice – especially if you’re not serving it with the chicken. Clear a space in the center of the pan – pour in the eggs and cook then chop it up and mix it into the rice.

Adapted from: https://www.cinnamonspiceandeverythingnice.com/teriyaki-chicken-pineapple-fried-cauliflower-rice/

 

 

 

Comments

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