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. 1In a bowl, whisk together coconut aminos, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and arrowroot starch.
2. 2Cut chicken thighs into bite-sized pieces.
3. 3Heat a large skillet or wok over medium-high heat.
4. 4Add chicken to the skillet and cook until browned on all sides.
5. 5Pour teriyaki sauce over the chicken and simmer until the sauce thickens and the chicken is cooked through (about 10-15 minutes).
6. 6While the chicken is cooking, prepare the cauliflower rice according to package instructions or by steaming until tender.
7. 7Serve chicken teriyaki over cauliflower rice. Garnish with sesame seeds and sliced green onions.

Substitutions

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