1 teaspoon olive oil
1 small small onion, diced
2 cloves garlic, minced
1/4 teaspoon salt
1 (12-ounce) bag frozen riced cauliflower
1 tablespoon olive oil
1 1/2 pounds chicken breast, cut into 1-inch cubes
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons rice vinegar
1/4 teaspoon sesame oil
2 garlic cloves, minced
1/2 teaspoon fresh grated ginger
1 teaspoon cornstarch
1 tablespoon water
Scallions, for garnish
Sesame seeds, toasted, for garnish
For the Riced Cauliflower:
- Heat olive oil in Farberware Classic Series 7-Inch Nonstick Skillet over medium-low heat. Add onion, garlic and salt, and sauté until softened, about 4-5 minutes. Add riced cauliflower and continue to cook over medium heat for about 5 minutes, or until heated through.
For the Chicken Teriyaki:
- Heat olive oil in Farberware Classic Series 9-Inch Nonstick Skillet over medium-high heat. Season chicken lightly with salt and pepper and cook for 7-8 minutes, until cooked through. Remove from the pan and set aside.
- Add garlic and ginger to the pan and sauté until fragrant, about 30 seconds. Add soy sauce, brown sugar, rice vinegar and sesame oil, and bring to a simmer. In a small bowl, whisk cornstarch and water together, and add to sauce. Simmer until sauce thickens, about 2-3 minutes.
- Add chicken back to the pan and toss to coat. Serve chicken over riced cauliflower and garnish with scallions and sesame seeds.