I love teriyaki chicken. It’s one of my favourite dishes, and often order it on the way home from work if I’m too tired to cook. When I’m not too tired to cook, I make it myself as it’s reasonably easy and I usually have all the ingredients on hand. To accompany my chicken, I make cauliflower fried rice, swapping the rice for minced cauliflower as I did with my cauliflower sushi for a low carb version. Give it a go.
TERIYAKI CHICKEN W/ CAULIFLOWER FRIED RICE
3/4 cup soy sauce
1/4 cup honey
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
2 garlic cloves, minced
500g skinless chicken thighs, diced
2 tbsp oil
CAULIFLOWER FRIED RICE
1 small cauliflower
1/2 tsp sesame oil
1 carrot, finely diced
1/2 cup peas
1 cob of corn, kernals removed
1 small red capsicum, diced
2 tbsp soy sauce
- Begin with the cauliflower rice. Cut the florets from the cauliflower and in a food processor, process until it resembles rice. Be careful not to over process. Remove and set aside.
- In a small bowl, gently beat together the eggs and season with salt and pepper. In a small frying pan, heat the sesame oil and add the eggs, swirling the pan to coat evenly. Cook the omlette until cooked through, about 1 minute. Remove from pan, roll up and dice into 5mm squares. Set aside.
- In a bowl, combine soy sauce, honey, vinegar, ginger, and garlic and stir until the honey dissolves. Set aside.
- Toss the chicken in a little corn flour to coat. Heat 2 tbsp oil in a saute pan or large saucepan over medium heat. Add the chicken and fry until chicken begins to colour but is not yet cooked through, about 3 minutes. Add the marinade and stir until the sauce is thick and the chicken is cooked through. Keep warm.
- In a wok or large frypan, add the carrots, peas, corn and capsicum and cook until the carrot begins to become tender, about 3 minutes. Add the cauliflower, egg and soy sauce and heat through.
- To serve, spoon some rice into a bowl and top with teriyaki chicken.