Low Carb Teriyaki Chicken Rice
Satisfy your cravings for a classic takeout favorite with this Low Carb Teriyaki Chicken Rice recipe—a healthy, keto-friendly twist that's bursting with flavor! Tender, golden-brown chicken is coated in a rich, savory-sweet teriyaki sauce made with low-sodium soy sauce, coconut aminos, and a touch of sugar-free erythritol for guilt-free indulgence. Paired with fluffy cauliflower rice, this dish delivers all the comfort of traditional teriyaki chicken while cutting back on carbs. The homemade sauce, enhanced with fresh garlic and ginger, adds a bold and zesty kick, while optional garnishes like sesame seeds and green onions add a delightful crunch and pop of color. Ready in just 40 minutes, this quick and easy recipe is perfect for busy weeknights or meal prep. Enjoy a satisfying, low-carb dinner that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 medium head cauliflower
- 60 ml soy sauce (low sodium)
- 30 ml coconut aminos
- 2 tablespoons erythritol (granulated, or other sugar-free sweetener)
- 3 pieces garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds (optional for garnish)
- 2 stalks green onions (chopped, optional for garnish)
- 60 ml water
- 0.25 teaspoon xanthan gum (optional for thickening)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces. Season with salt and black pepper. Set aside.
Remove the leaves and stem from the cauliflower, and chop it into florets. Pulse the florets in a food processor until they resemble rice grains. Set aside.
In a small bowl, whisk together soy sauce, coconut aminos, erythritol, minced garlic, grated ginger, sesame oil, and water. If you prefer a thicker sauce, sprinkle in xanthan gum and whisk until dissolved.
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until they're golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, pour in the prepared teriyaki sauce. Allow it to simmer for 2-3 minutes until slightly thickened. Add the cooked chicken back into the skillet and toss to coat evenly in the sauce. Lower the heat to keep it warm.
Heat another large skillet over medium heat (no oil needed). Add the cauliflower rice and stir-fry for 5-7 minutes until tender and lightly golden. Season with a pinch of salt if desired.
To serve, divide the cauliflower rice among plates. Top with teriyaki chicken and garnish with sesame seeds and chopped green onions, if desired.
Serve immediately and enjoy this healthy, flavorful low-carb meal!
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7231 mg | 314% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.8 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3349 mg | 71% | |
*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.
