Chicken Teriyaki with Cauliflower Rice Recipe
A classic Japanese Chicken Teriyaki made diabetic-friendly with a low-sugar teriyaki sauce and served over cauliflower rice for a satisfying and healthy meal.
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Cooking tools:
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Skillet
- Wok
- Stove
- Food processor
- Colander
- Spatula
- Tongs
- Serving bowl
- Oven
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons monk fruit sweetener or erythritol
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (or xanthan gum for lower carb)
- ¼ teaspoon black pepper
- 1 large head cauliflower, riced
- 1 tablespoon olive oil
- Salt
- pepper
- Sesame seeds
- Sliced green onions
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