Keto Teriyaki Chicken Rice Bowl
Savor all the flavors of classic Asian-inspired cuisine while staying true to your keto lifestyle with this Keto Teriyaki Chicken Rice Bowl. This low-carb recipe swaps traditional rice for tender cauliflower rice, paired with juicy, bite-sized chicken thighs coated in a rich, homemade teriyaki sauce made from coconut aminos, sesame oil, fresh ginger, garlic, and a touch of monk fruit sweetener for a guilt-free sweetness. Ready in just 35 minutes, this easy recipe is perfect for busy weeknight dinners or meal prep. Garnished with sesame seeds and fresh green onions, these bowls are not only keto-friendly but brimming with savory and satisfying flavors that won’t disappoint. Whether you’re a seasoned low-carb enthusiast or just looking for a healthier version of your favorite comfort food, this dish is a delicious way to shake up your dinner routine!
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Recipe Information
Ingredients
- 1 pound Chicken thighs
- 0.25 cup Coconut aminos
- 1 tablespoon Sesame oil
- 1 teaspoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Lakanto monk fruit sweetener
- 3 cups Cauliflower rice
- 1 tablespoon Avocado oil
- 1 teaspoon Sesame seeds
- 2 tablespoons Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
In a small bowl, mix together coconut aminos, sesame oil, rice vinegar, minced garlic, grated ginger, and Lakanto monk fruit sweetener to create the teriyaki sauce. Set aside.
Heat a large skillet or wok over medium heat and add avocado oil.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Pour the teriyaki sauce over the cooked chicken and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken.
In a separate skillet, heat a small amount of avocado oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender. Season with a pinch of salt, if desired.
To assemble the bowl, divide the cauliflower rice into four portions. Top each portion with the teriyaki chicken.
Garnish the bowls with sesame seeds and sliced green onions before serving.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 21.3 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2491 mg | 53% | |
*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.
