Keto Chicken Teriyaki with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Swerve (or other keto sweetener)
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame Oil
• 1/4 tsp Xanthan Gum
• 4 cups Cauliflower Rice
• 2 tbsp Green Onions
• 1 tbsp Sesame Seeds

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Swerve, 1 tsp Ginger, and 2 cloves Garlic (minced).
3. 3Add the 1 tsp Sesame Oil and 1/4 tsp Xanthan Gum to the sauce mixture. Whisk vigorously until the xanthan gum is fully incorporated and the sauce begins to thicken slightly.
4. 4Add the cut chicken thighs to the bowl with the sauce. Toss to ensure all pieces are coated. Let the chicken marinate for at least 15 minutes at room temperature.
5. 5Heat a 12-inch skillet or wok over medium-high heat, approximately 375°F (190°C).
6. 6Add the marinated chicken and any remaining sauce to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
7. 7While the chicken is cooking, steam or sauté the 4 cups Cauliflower Rice in a separate pan until tender, about 5-7 minutes.
8. 8Serve the cooked chicken teriyaki over the prepared cauliflower rice. Garnish with 2 tbsp chopped Green Onions and 1 tbsp Sesame Seeds.

Substitutions

Related Guides