Low Carb Teriyaki Chicken Rice

Indulge in the mouthwatering flavors of Low Carb Teriyaki Chicken Rice, a healthier twist on a takeout favorite. This recipe swaps traditional rice for tender, lightly sautéed cauliflower rice, making it a low-carb, keto-friendly alternative that's packed with nutrients. Juicy chicken breast is coated in a glossy, homemade teriyaki sauce made with low-sodium soy sauce, coconut aminos, and a touch of sugar-free erythritol for guilt-free sweetness. Fresh garlic and ginger add depth of flavor, while optional garnishes like sesame seeds and green onions provide a finishing touch. Ready in just 40 minutes, this quick and easy recipe is perfect for meal prep or a wholesome weeknight dinner that doesn’t skimp on taste.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breast into bite-sized pieces. Season with salt and black pepper. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

To serve, divide the cauliflower rice among plates. Top with teriyaki chicken and garnish with sesame seeds and chopped green onions, if desired.

Step 8

Serve immediately and enjoy this healthy, flavorful low-carb meal!

Nutrition Facts

Serving size	(1189.1g)

Amount per serving	% Daily Value*
Calories	1203.8

Total Fat 48.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 9.8g
Cholesterol 430mg	0%
Sodium 7230.8mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 11.6g	0%
Total Sugars 15.8g
Protein 154.9g	0%

Vitamin D 0IU	0%
Calcium 236.2mg	0%
Iron 6.7mg	0%
Potassium 3348.9mg	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: 35.0%

Protein: 49.4%

Carbs: 15.6%