456 E Vandalia St, Edwardsville, Illinois 62025

PF Kitchen: Teriyaki Chicken Cauliflower Rice Bowl

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  • 1T reduced sodium soy sauce (or coconut aminos)
  • 1 tsp maple syrup
  • 1 clove garlic, minced
  • ¼ tsp ginger, minced
  • ¼ tsp cornstarch
  • ¼ tsp freshly ground black pepper
  • 1 cup broccoli floret
  • 2 cups cauliflower florets (or premade cauliflower rice)
  • 1 boneless, skinless organic chicken breast, sliced into 1/2 pieces
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 1T olive oil
  • ¼ cup green onion, plus 1T, sliced, divided
  • ⅔ cup red cabbage, shredded
  • 1 carrot, diced
  • 1 tsp toasted white sesame seeds
  1. In a bowl, add the soy sauce (or coconut aminos), maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
  2. Microwave broccoli on high for 1 minute.
  3. Add the cauliflower to a food processor and pulse until it is the size of rice.
  4. On a cutting board, season chicken breast with salt and pepper.
  5. Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
  6. Add the teriyaki sauce and bring to a simmer.
  7. Add ¼ cup green onions, red cabbage, and carrots, and cook for 30 seconds.
  8. Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
  9. Top with sesame seeds and remaining green onions.  Makes 1 serving 🙂
NUTRITION INFO: Calories 379, Fat 17g, Carbs 51g, Fiber 19g, Sugar 19g, Protein 16g Reference: https://tasty.co/

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