Keto Teriyaki Chicken with Cauliflower Fried Rice

Indulge in the savory fusion of East meets West with this Keto Teriyaki Chicken paired with a flavorful Cauliflower Fried Rice. It's a low-carb delight that doesn't skimp on taste.

Course Dinner

Cuisine Asian Fusion

Keyword Cauliflower Fried Rice, Keto Asian Cuisine, Keto Teriyaki Chicken, Low Carb Teriyaki Chicken, Low-Carb Dinner

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 350kcal

Equipment

Cutting board
Chef’s knife
Small bowl
Measuring spoons and cups
Large pan
Food processor
Large skillet
Wooden spoon

Ingredients

1.5 pounds Chicken breasts, boneless and skinless
1 large head Cauliflower riced
¼ cup Soy sauce gluten-free for keto
2 tablespoons Sesame oil
2 tablespoons Olive oil
2 tablespoons Swerve or erythritol
1 tablespoon Rice vinegar
3 cloves Garlic, minced
1 tablespoon Fresh ginger, grated
¼ cup Green onions, chopped
1 medium Red bell pepper, diced
½ cup Frozen peas and carrots blend optional, omit for stricter keto
2 large Eggs
Sesame seeds for garnish
Salt and pepper to taste

Instructions

Begin by cutting the chicken breasts into bite-sized pieces. Season with salt and pepper.
In a small bowl, combine soy sauce, Swerve, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce.
Heat a tablespoon of olive oil in a pan over medium-high heat. Add chicken pieces and cook until browned and nearly cooked through, about 5 minutes. Pour the teriyaki sauce over the chicken, reduce the heat to medium, and let simmer for 10 minutes, or until the sauce thickens and the chicken is fully cooked. Remove from heat and set aside.
For the cauliflower rice, pulse cauliflower florets in a food processor until it resembles rice grains.
Heat the remaining olive oil and a tablespoon of sesame oil in a large skillet over medium heat. Add the green onions and red bell pepper, sautéing until softened, about 3 minutes.
Increase the heat to medium-high, add the riced cauliflower to the skillet, and cook for 5-7 minutes, stirring occasionally, until it begins to brown.
Push the cauliflower rice to the side of the skillet and crack the eggs into the pan. Scramble the eggs and then mix into the cauliflower rice.
Add the optional peas and carrots blend to the cauliflower rice, stirring to combine.
Serve the teriyaki chicken over the cauliflower fried rice, garnish with sesame seeds, and enjoy!

Notes

To achieve a thicker teriyaki sauce, consider adding a keto-friendly thickener like xanthan gum if desired.

For a spicier kick, add a dash of chili flakes to the teriyaki sauce.

Ensure that all soy sauce used is gluten-free to maintain a keto-friendly dish.

The peas and carrots can be omitted for a stricter keto version as they contain higher carbs.

Always check the labels on your ingredients to ensure they are keto-friendly and fit within your specific dietary needs.

Nutrition