Keto Chicken Teriyaki Bowl

Ingredients

• about 680 g Chicken thighs
• 4 cups Cauliflower rice
• 1/4 cup Coconut aminos
• 2 tablespoons Rice vinegar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Sesame oil
• 1/2 teaspoon Xanthan gum
• 1 tablespoon Sesame seeds
• 2 tablespoons Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm pieces.
2. 2In a medium bowl, whisk together the 1/4 cup of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of ginger, 2 minced cloves of garlic, 1 tablespoon of sesame oil, and 1/2 teaspoon of xanthan gum until the mixture is smooth and well combined.
3. 3Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the cut about 680 g of chicken thighs and cook, stirring occasionally, for 5 to 7 minutes, until the chicken pieces are browned on all sides and reach an internal temperature of 74°C.
4. 4Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring often, until the sauce has thickened slightly and visibly coats the chicken pieces.
5. 5While the chicken is simmering, place the 4 cups of cauliflower rice in a steamer basket set over a pot with 2.54 cm of boiling water. Cover the pot and steam for 5 to 7 minutes, or until the cauliflower rice is tender and heated through.
6. 6Divide the cooked 4 cups of cauliflower rice evenly among 4 bowls. Top each bowl with an equal portion of the teriyaki chicken.
7. 7Garnish the bowls by sprinkling 1 tablespoon of sesame seeds and 2 tablespoons of sliced green onions evenly over the teriyaki chicken.

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