Keto Chicken Teriyaki with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Tamari (Gluten-Free)
• 2 tbsp Erythritol
• 1 tbsp Rice Vinegar
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1 tsp Sesame Oil
• 1/4 tsp Xanthan Gum
• 4 cups Cauliflower Rice
• 1 tsp Sesame Seeds (for garnish)

Instructions

1. 1On a clean cutting board, cut the 1.5 lbs Chicken Thighs into 1-inch pieces.
2. 2In a medium bowl, combine the 1/4 cup Tamari (Gluten-Free), 2 tbsp Erythritol, 1 tbsp Rice Vinegar, 1 tsp grated Ginger, 2 cloves minced Garlic, 1 tsp Sesame Oil, and 1/4 tsp Xanthan Gum. Whisk these ingredients together until they are well combined and the xanthan gum is fully dissolved.
3. 3Add the cut 1.5 lbs Chicken Thighs to the bowl with the sauce. Toss the chicken until each piece is evenly coated, then let the chicken marinate at room temperature for at least 15 minutes to allow the flavors to meld.
4. 4Place a 12-inch skillet over medium-high heat on your stovetop. Heat the skillet until a drop of water flicked onto its surface sizzles and evaporates immediately, indicating it is hot enough. Carefully add all of the marinated chicken and the entire contents of the marinade from the bowl into the hot skillet.
5. 5Cook the chicken for 8 to 10 minutes, stirring occasionally. The chicken is done when it is cooked through, no longer pink inside, and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer; the sauce should have visibly thickened to coat the chicken pieces.
6. 6While the chicken cooks, prepare the 4 cups Cauliflower Rice. If using a microwave, place the 4 cups Cauliflower Rice in a microwave-safe bowl, cover, and microwave on high for 3 to 5 minutes until hot and tender. If steaming on the stovetop, place the 4 cups Cauliflower Rice in a medium saucepan with 2 tablespoons of water, cover, and cook over medium heat for 5 to 7 minutes, stirring once, until hot and tender.
7. 7Divide the hot 4 cups Cauliflower Rice among four plates. Spoon the cooked Keto Chicken Teriyaki over the cauliflower rice, then garnish each serving with 1 tsp Sesame Seeds.

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