Chicken Teriyaki Skillet

By: Meghan McGarry

  • Yield:

    4 Servings

  • Cuisine:

    American

  • Course:

    Entrée

Ingredients

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

Directions

For the Riced Cauliflower: 

  1. 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: 

  1. 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.
  2. 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.
  3. Add chicken back to the pan and toss to coat. Serve chicken over riced cauliflower and garnish with scallions and sesame seeds.