So excited to share this fab recipe for Chicken Teriyaki with Cauliflower Rice, I gave a small behind the scenes preview on my stories over the weekend and I know a lot of you are keen to try it out!
This is a great low carb rice alternative – 100g of normal rice is about 130 calories whereas Green Isle cauliflower rice is only 3g of carbs, 86% fewer calories than boiled white rice and cooks perfectly in 3 mins in the microwave. I find one bag per meal is perfect and it is so handy and quick which is essential for me mid-week.
This recipe is Gluten Free, Dairy Free & Paleo.
This is a paid partnership with Green Isle.
Chicken Teriyaki with Cauliflower Rice
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Ingredients
- 3 large chicken breasts, thinly sliced
- ½ cup of coconut aminos or soy sauce
- ¼ - ½ cup of honey (depending on how sweet you like it!)
- 1 tbps arrowroot powder
- 1 green chilli, finely sliced
- 4 cloves of garlic, minced
- 1 inch of ginger, grated
- ¼ tsp chilli flakes
- 4 shallots, finely sliced
- 500g button mushrooms, sliced
- 6-8 mini peppers, finely sliced
- 120g of asparagus, sliced
- 1 spring onion, thinly sliced to garnish
- ½ tbsp. sesame seeds, to garnish
- 1 tsp coconut oil
- 4 servings of Green Isle cauliflower rice
Instructions
- In a large pan heat the coconut oil.
- Begin by sautéing the shallots, peppers, carrot, asparagus for 2-3 minutes.
- Add the garlic, chilli & ginger with a pinch of coarse salt and sauté for a further minute.
- Add the chicken and cook for 4-5 minutes until golden before adding the mushrooms.
- Stir in the coconut aminos/soy sauce, chilli flakes & honey and mix until combined.
- Allow the mixture to come to the boil before stirring in the arrowroot powder and reducing to a simmer.
- Cook for a further 5-10 minutes until the chicken is fully cooked and the sauce is thickened.
- Prepare the cauliflower rice and serve with the chicken, garnishing with some spring onion & sesame seeds.
