Keto Chicken Teriyaki with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Soy Sauce (low sodium)
• 2 tbsp Erythritol or Monk Fruit Sweetener
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1 tbsp Sesame Oil
• 1/4 tsp Xanthan Gum
• 4 cups Cauliflower Rice
• 2 tbsp Green Onions (chopped)
• 1 tsp Sesame Seeds

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup of soy sauce, 2 tbsp of erythritol or monk fruit sweetener, 1 tsp of grated ginger, 2 cloves of minced garlic, 1 tbsp of sesame oil, and 1/4 tsp of xanthan gum until well combined.
3. 3Add the cut chicken thighs to the bowl with the marinade. Toss to ensure all pieces are coated. Let the chicken marinate for at least 15 minutes at room temperature.
4. 4Heat a large skillet, about 12-inches, over medium-high heat (400°F / 200°C).
5. 5Carefully add the marinated chicken and all of the marinade to the hot skillet. Cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the sauce has thickened to a glaze.
6. 6While the chicken is cooking, steam or sauté the 4 cups of cauliflower rice in a separate pan until tender, about 5-7 minutes.
7. 7Serve the teriyaki chicken over the prepared cauliflower rice. Garnish with the 2 tbsp of chopped green onions and 1 tsp of sesame seeds.

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