Home » Chicken teriyaki with cauliflower rice

Chicken Teriyaki with Cauliflower Rice

Today I made a delicious plate of teriyaki chicken with cauliflower rice. At our house, a simple meal with lightly seasoned chicken, vegetables and (cauliflower) rice always works well.

Every now and then I make a nice sauce with the chicken for a change. This time I opted for a Japanese teriyaki sauce. This sauce is usually made from soy sauce, mirin, cornstarch and sugar. I made a few minor adjustments for a low-carb version.

For example, I replaced the sugar with erythritol and used xanthan gum as a thickener. I marinated the chicken cubes in the low-carb teriyaki sauce and then baked and served with broccoli florets and cauliflower rice.

Due to the special teriyaki sauce and cauliflower rice, a portion of this dish contains only 9.4 g of carbohydrates. In short, a simple and healthy low-carb evening meal!

Tips: With this recipe you can make chicken teriyaki with cauliflower rice for two people. You can scale up the recipe by clicking the scale function in the recipe card. You can adapt this basic recipe to your liking. For example, you can replace the chicken with steak tips or a vegetarian alternative.

You can also add a red pepper or more garlic for a spicier teriyaki chicken. After preparation, you can store the dish in the refrigerator for up to 2 days and reheat it later in the microwave or frying pan. I hope you like it! For more inspiration, check out our other low-carb chicken dishes.

Ingredients

 

Marinade

1 tbsp wok oil

1 clove of garlic,

3 cm fresh ginger

1 tbsp sesame seeds

30 ml soy sauce

30ml water

1 tbsp erythritol

 

Optional

 

1/4 tsp xanthan gum Teriyaki

300 gr chicken fillet cubes

400 gr broccoli florets

1 tbsp wok oil

1/2 onion

250 gr sliced ​​mushrooms

400 gr cauliflower rice

1 stalk spring onion

2 tbsp sesame seeds

Optional: 1 red pepper

Preparation method

Press the garlic clove into a pulp with a garlic press. Then take a small grater and use it to finely grate the ginger. Heat a tablespoon of wok oil in a large frying pan and add the garlic, ginger and sesame seeds.

Cook over a high heat for 1 minute, then add the soy sauce, water, and erythritol. Lower the heat and let it simmer for 2 minutes. Finally, add the xanthan gum and heat until the sauce has thickened.

Let the marinade cool and then add it to a bowl along with all the chicken cubes. Cover the bowl and let the marinade rest in the fridge for at least 15 minutes.

Meanwhile, finely chop the onion and heat a tablespoon of wok oil in a large frying pan. Add the onion to the pan and cook until it starts to brown.

Then spoon the chicken with the marinade into the pan and fry it until cooked through and golden brown on all sides. Add the sliced ​​mushrooms and fry for 2-3 minutes.

Add finely chopped red pepper for more spicy teriyaki. Meanwhile, bring a pan of water to the boil and add the broccoli florets. Cook the florets for 3-4 minutes with a lid on the pan. Then take another frying pan and stir-fry the cauliflower rice.

Divide the teriyaki chicken, cauliflower rice and cooked broccoli between two plates and garnish with sliced ​​spring onion and sesame seeds. Enjoy your meal!

Nutritional values

Serving Size: 1/2 of Total

Calories: 431

Fat: 16.2

Carbs: 9.4

Fiber: 12.2

Protein: 51.5

Prep time: 25

Cooking time: 15

Total time: 40

Servings: 2 servings

Category: Main course

Cuisine: Japanese


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