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Teriyaki Chicken Cauliflower Rice Bowl

by Joey Firoben

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

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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