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89% would make again

Teriyaki Chicken Cauliflower Rice Bowl

by Joey Firobenfeatured 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 (35 g), plus 1 tbsp, sliced, divided
  • ⅔ cup red cabbage (65 g), shredded
  • 1 carrot, diced
  • 1 teaspoon toasted white sesame seeds

Nutrition Info

Shop ingredients with
    Calories 379
    Fat 17g
    Carbs 51g
    Fiber 19g
    Sugar 19g
    Protein 16g

Estimated values based on one serving size.

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!