Keto Chicken Teriyaki with Cauliflower Rice

Ingredients

• about 680 g Chicken Thighs
• 1 head Cauliflower
• 1/4 cup Soy Sauce (Tamari)
• 2 tablespoons Erythritol
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Sesame Oil
• 1/2 teaspoon Xanthan Gum
• 1 tablespoon Sesame Seeds
• 2 stalks 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 bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce (tamari), 2 tablespoons erythritol, 1 tablespoon ginger, 2 cloves garlic (minced), and 1 tablespoon sesame oil until well combined. Add the 1/2 teaspoon xanthan gum and whisk vigorously until no lumps remain and the sauce has thickened slightly.
3. 3Add the cut chicken thighs to the bowl with the teriyaki sauce. Toss to coat the chicken evenly. Let the chicken marinate for at least 10 minutes at room temperature.
4. 4While the chicken is marinating, prepare the cauliflower rice. Cut the 1 head of cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Alternatively, use a box grater to shred the cauliflower.
5. 5Heat a large skillet (30.48 cm) over medium-high heat. Add the marinated chicken and any remaining sauce from the bowl. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned on all sides and the internal temperature reaches 74°C.
6. 6In a separate skillet or the same skillet after removing the chicken, add the riced cauliflower. Cook over medium-high heat for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and slightly softened. You should hear a gentle sizzle.
7. 7Serve the cooked chicken teriyaki over the prepared cauliflower rice. Garnish with 1 tablespoon sesame seeds and 2 stalks of sliced green onions.

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