Another teriyaki twist for your taste buds! Sweet, savory chicken, tender broccoli, and colorful veggies over cauliflower rice make this dish healthy and comforting. It’s a favorite you can’t miss.
Ingredients
- Olive oil (2 tablespoons)
- Cauliflower rice (3 cups)
- Chicken breasts (3 pieces, skinless and chopped)
- Broccoli florets (2 cups, cut into smaller pieces)
- Red bell pepper (2 pieces, sliced)
- Carrots (2 pieces, sliced)
- Scallions (1/4 cup, sliced)
- Sesame seeds (1 tablespoon, toasted)
- Salt and ground pepper
- Teriyaki sauce (1 cup), either pre-packed or mix these ingredients:
- Low-sodium soy sauce (1/3 cup)
- Fresh orange juice (1/4 cup)
- Water (3 tablespoons)
- Honey (2 tablespoons)
- Garlic (2 cloves, minced)
- Ginger (1 tablespoon, minced)
- Chili flakes (1 teaspoon)
- Cornstarch (1/2 tablespoon)
Step-by-Step Instructions
- In a small saucepan over low heat, combine soy sauce, orange juice, water, honey, garlic, ginger, and chili flakes. Stir well. Bring the mixture to a boil, then reduce the heat.
- In a small bowl, mix cornstarch with water until fully blended and add it to the saucepan. Stir continuously until the sauce thickens. Remove from the heat and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and pepper. Cook for 6–8 minutes, stirring frequently, until the chicken is cooked through and is starting to brown on the edges. Turn off the heat and set the chicken aside.
- Heat olive oil in the same skillet and add the broccoli, carrots, cauliflower rice, and red bell pepper. Sauté until the vegetables are tender.
- Pour the prepared teriyaki sauce over the chicken, stirring it to coat all sides.
- Divide the cauliflower rice and veggies into individual serving bowls. Top the vegetables with the teriyaki chicken.
- Garnish with scallions and toasted sesame seeds. Serve warm and enjoy!
Nutritional Information (Per Serving)
- Calories: 360
- Protein: 38g
- Carbohydrates: 28g
- Fat: 12g
- Serving Size: 4 servings