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.
1 tbsp wok oil
1 clove of garlic,
3 cm fresh ginger
1 tbsp sesame seeds
30 ml soy sauce
1 tbsp erythritol