Gluten-Free Chicken Teriyaki with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Coconut aminos
• 2 tbsp Rice vinegar
• 2 tbsp Honey
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame oil
• 1 tbsp Arrowroot starch
• 4 cups Cauliflower rice
• 1 tbsp Sesame seeds
• 2 stalks Green onions

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 1.5 lbs of chicken thighs into 1-inch (2.5 cm) bite-sized pieces.
3. 3Place a large skillet (e.g., 12-inch or 30 cm) or wok over medium-high heat (approximately 375-400°F / 190-205°C). Add the cut 1.5 lbs 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 250-275°F / 120-135°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 165°F (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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