Keto Teriyaki Chicken Rice Bowl

Satisfy your cravings for Asian-inspired comfort food while staying keto-friendly with this irresistible Keto Teriyaki Chicken Rice Bowl! Juicy, bite-sized chicken thighs are cooked to perfection and coated in a glossy, low-carb teriyaki sauce made with coconut aminos, sesame oil, and a hint of monk fruit sweetener for all the flavor without the sugar. Served atop tender cauliflower rice, this dish delivers all the satisfying texture of a classic rice bowl while staying gluten-free and low-carb. Garnished with toasted sesame seeds and fresh green onions, it’s a quick and easy meal ready in just 35 minutes, perfect for busy weeknights or meal-prepping. With bold flavors and wholesome ingredients, this keto twist on a takeout favorite is sure to become a household staple!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Step 2

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.

Step 3

Heat a large skillet or wok over medium heat and add avocado oil.

Step 4

Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Step 5

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.

Step 6

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.

Step 7

To assemble the bowl, divide the cauliflower rice into four portions. Top each portion with the teriyaki chicken.

Step 8

Garnish the bowls with sesame seeds and sliced green onions before serving.

Nutrition Facts

Serving size	(896.5g)

Amount per serving	% Daily Value*
Calories	1376.5

Total Fat 79.5g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 6.5g
Cholesterol 426.4mg	0%
Sodium 2734.2mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 8.4g	0%
Total Sugars 19.8g
Protein 126.7g	0%

Vitamin D 31.8IU	0%
Calcium 146.9mg	0%
Iron 6.1mg	0%
Potassium 1820.2mg	0%

*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.

Source of Calories

Fat: 52.0%

Protein: 36.8%

Carbs: 11.1%