Cooked - Keto Teriyaki Chicken And Cauliflower Rice (one Pan!) - New Recipe

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Keto Teriyaki Chicken And Cauliflower Rice (one Pan!)

4.0

½ cup Coconut aminos

⅓ cup Wholesome Yum Zero Sugar Honey Substitute

1 tbsp Apple cider vinegar

2 tsp Besti Brown Monk Fruit Allulose Blend

½ tsp Garlic powder

½ tsp Ground ginger

½ tsp Sesame oil ((optional))

4 cups Cauliflower rice

½ tsp Sea salt

⅛ tsp Black pepper

2 tbsp Olive oil

¼ cup Olive oil

4 cloves Garlic ((minced))

1 bunch Broccoli florets ((~4 cups))

¼ tsp Sea salt ((or ½ tsp - to taste))

¼ tsp Black pepper ((to taste))

¼ cup Water

1 lb Boneless skinless chicken thighs ((cut into 1 inch pieces))

Sesame seeds ((for garnish, optional))

Green onions ((sliced, for garnish, optional))

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In a medium bowl, whisk together the ingredients for keto teriyaki sauce (except sesame oil), but don’t cook them. Set aside.
In a large skillet, cook cauliflower rice like this. Remove from the pan, cover to keep warm, and set aside.
Wipe down the same skillet and saute broccoli like this. Remove from the pan, cover to keep warm, and set aside.
In the same skillet, heat olive oil over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, stirring occasionally but not constantly, until browned and just barely cooked through.
Add the keto teriyaki sauce and toss to coat the chicken. Simmer for about 10 minutes, until the sauce is thickened and glossy. Add sesame oil, if using.
Serve keto teriyaki chicken over cauliflower rice with broccoli on the side.

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