Gluten-Free Chicken Teriyaki with Cauliflower Rice

Instructions

1. 1Combine the 1/2 cup of coconut aminos, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1 teaspoon of sesame oil, and 1 tablespoon of arrowroot starch in a medium bowl. Whisk these ingredients together until smooth and well combined to create your teriyaki sauce.
2. 2On a clean cutting board, cut the about 680 g of chicken thighs into about 2.5 cm (2.5 cm) bite-sized pieces.
3. 3Place a large skillet (e.g., about 30 cm or 30 cm) or wok over medium-high heat (approximately 190-205°C). Add the cut about 680 g of chicken thighs to the hot skillet in a single layer and cook for 5-7 minutes, turning occasionally, until the chicken pieces are browned on all sides.
4. 4Pour the prepared teriyaki sauce over the browned chicken in the skillet. Reduce the heat to medium-low (approximately 122–135°C) and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to a glossy consistency and the chicken reaches an internal temperature of 74°C.
5. 5While the chicken simmers, prepare the 4 cups of cauliflower rice. Place the cauliflower rice in a microwave-safe bowl and microwave on high for 5-7 minutes, or steam it in a steamer basket over boiling water for 5-7 minutes, until it is tender.
6. 6Divide the cooked 4 cups of cauliflower rice among four serving plates. Spoon the chicken teriyaki, with its thickened sauce, over the cauliflower rice, then garnish each serving with 1 tablespoon of sesame seeds and 2 stalks of sliced green onions.

Substitutions

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