Teriyaki Chicken Bowls
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 sm
head cauliflower (about 1 1⁄2 pounds)
Jump
1 tbsp
olive oil
Jump
¾ tsp
kosher salt
Jump
2 tbsp
reduced-sodium soy sauce
Jump
1 ½ tbsp
mirin
Jump
1 tbsp
honey
Jump
1 tsp
grated fresh ginger
Jump
Cooking spray or oil mister
Jump
4
boneless, skinless chicken thighs (about 4 ounces each), trimmed of fat
Jump
2
scallions, chopped, for garnish
Jump
½ tsp
sesame seeds, for garnish
Jump

In Skinnytaste Fast and Slow, Gina Homolka cooks up both healthy alternatives with time-efficient techniques and slow cooker-friendly meals. 

Teriyaki chicken is so easy to make yourself that you’ll never order it out again. It takes only a few ingredients to create this flavorful dish that has a savory-sweet sauce the whole family will love. Plus, it’s cheaper and healthier when you cook it at home! I prefer using chicken thighs, which are much juicier than breasts. Serving this recipe over cauliflower “rice” is a great way to incorporate more vegetables into your meal, and (bonus!) it’s low in carbs.

Directions

  1. Cut out and discard the core of the cauliflower, then break the cauliflower into florets. Pulse the florets in a food processor until you have rice-size pieces. (Alternatively, grate the florets on the large holes of a box grater.)
  2. Heat the oil in a large nonstick skillet over medium heat. Add the cauliflower and salt. Cook, stirring, until the “rice” is crisp-tender, 6 to 8 minutes. Remove the pan from the heat.
  3. In a small bowl, combine the soy sauce, mirin, honey, and ginger.
  4. Heat a nonstick 10-inch skillet over medium-high heat and coat with cooking spray. Add the chicken and cook until browned and cooked through, 5 minutes per side. Reduce the heat to low and pour the sauce over the chicken. Cook until the sauce thickens slightly, turning the chicken halfway, 20 to 30 more seconds. Remove the pan from the heat to prevent the sauce from drying out.
  5. To serve, place 1 cup cauliflower “rice” in each of 4 serving bowls. Slice each chicken thigh on an angle and place over the cauliflower rice. Top each with 1 tablespoon of sauce from the pan, and sprinkle with the scallions and sesame seeds.

Reprinted with permission from Skinnytaste Fast and Slow, copyright © 2016 by Gina Homolka. Published by Clarkson Potter, an imprint of Penguin Random House LLC. Photographs copyright © 2016 by Helene Dujardin

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