Keto Teriyaki Chicken Rice
Delight in the flavors of this Keto Teriyaki Chicken Rice, a low-carb twist on a classic dish that's perfect for healthy eating without sacrificing taste. Tender, bite-sized chicken thighs are pan-seared to golden perfection and coated in a savory homemade teriyaki sauce crafted with coconut aminos, sugar-free maple syrup, and fragrant sesame oil. Served over fluffy cauliflower rice, this recipe is a guilt-free alternative to traditional rice bowls—perfect for those following keto or low-carb diets. With a prep time of just 15 minutes and ready in under 35 minutes, this dish is ideal for busy weeknights. Garnished with vibrant green onions and toasted sesame seeds, its irresistible aroma and bold flavors make it a satisfying crowd-pleaser. Try this wholesome and flavorful meal for a quick, nutrient-packed dinner option!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 400 grams Cauliflower, riced
- 60 ml Coconut aminos (or low-sodium soy sauce for non-strict keto)
- 2 tablespoons Sugar-free maple syrup
- 1 tablespoon Sesame oil
- 1 teaspoon Apple cider vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Ground ginger
- 2 tablespoons Olive oil
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper. Set aside.
Prepare the teriyaki sauce by whisking together coconut aminos, sugar-free maple syrup, sesame oil, apple cider vinegar, minced garlic, and ground ginger. Set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cauliflower rice and sauté for 5 minutes until tender. Season lightly with salt and pepper, then remove from skillet and set aside.
Reduce the heat to medium and pour the prepared teriyaki sauce into the same skillet. Bring it to a simmer, allowing it to thicken slightly (about 3-4 minutes).
Return the cooked chicken to the skillet, tossing it to coat evenly with the teriyaki sauce. Let it simmer for an additional 2 minutes.
Assemble the dish by serving the teriyaki chicken over the cauliflower rice. Garnish with sliced green onions and sesame seeds on top before serving.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 21.0 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3039 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
