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Quick and easy chicken teriyaki skillet is the answer to busy weeknights. Filled with vibrant flavors and served over riced cauliflower, you’ll have this delicious dish on the table in under 30 minutes.
Yield:4 Servings
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Riced Cauliflower:
1 teaspoon olive oil
1 small small onion, diced
2 cloves garlic, minced
1/4 teaspoon salt
1 (12-ounce) bag frozen riced cauliflower
Chicken Teriyaki:
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:
For the Chicken Teriyaki:
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