Paleo Chicken Teriyaki with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame oil
• 4 cups Cauliflower rice
• 2 stalks Green onions
• 1 tbsp Sesame seeds

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

Instructions

1. 1In a bowl, whisk together coconut aminos, rice vinegar, grated ginger, minced garlic, and sesame oil.
2. 2Cut chicken thighs into bite-sized pieces. Marinate in the sauce for at least 15 minutes.
3. 3Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
4. 4While the chicken is cooking, steam or saute the cauliflower rice until tender, about 5 minutes.
5. 5Serve the chicken over cauliflower rice, garnished with sliced green onions and sesame seeds.

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