Teriyaki Chicken Cauliflower Rice Bowl
by Joey Firoben
for 1 serving
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
2 cups cauliflower floret
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
⅔ cup red cabbage, shredded
1 carrot, diced
1 teaspoon toasted white sesame seeds
In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
Microwave broccoli on high for 1 minute.
Add the cauliflower to a food processor and pulse until it is the size of rice.
On a cutting board, season chicken breast with salt and pepper.
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.
Add the teriyaki sauce and bring to a simmer.
Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
Top with sesame seeds and remaining green onions.
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