Teriyaki Chicken Bowls
with sesame kale and carrot salad

Name: Teriyaki Chicken Bowls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 head Cauliflower, small, florets chopped; 1 1/2 Tbsp Butter; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Chicken breasts, boneless and skinless, cubed (sub chicken thighs); 1 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 2 tsp Ginger, fresh (opt), grated; 2 tsp Arrowroot powder; 2 Tbsp Honey; 3 Tbsp Bragg's / coconut aminos; 1/2 cup Water; 1 Tbsp Vinegar, rice; 2 tsp Oil, toasted sesame; 8 oz Carrots, shredded (look for pre-shredded); 5 oz Kale, stems discarded and leaves chopped; 1 Avocado, cubed; 2 tsp Vinegar, rice; 2 tsp Oil, toasted sesame; 1/2 tsp Salt; 2 tsp Sesame seeds, white

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Teriyaki sauce is the perfect combination of sweet and savory that takes this chicken bowl to the next level! Served with sesame kale and carrot salad on the side, this well balanced meal is ready in under an hour.
Smarts: Massaging the kale leaves with the dressing will allow the kale to tenderize and soften.

Proteins

Chicken, non-ground

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower, small - 1 head , florets chopped
Butter - 1 1/2 Tbsp

Teriyaki Chicken:

Green onions - 2 stalks , chopped, green and white parts separate
Chicken breasts, boneless and skinless - 1 lb , cubed (sub chicken thighs)
Oil, cooking - 1 Tbsp

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh (opt) - 2 tsp , grated
Arrowroot powder - 2 tsp
Honey - 2 Tbsp
Bragg's / coconut aminos - 3 Tbsp
Water - 1/2 cup
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 2 tsp

Sesame Kale and Carrot Salad:

Carrots - 8 oz , shredded (look for pre-shredded)
Kale - 5 oz , stems discarded and leaves chopped
Avocado - 1 , cubed
Vinegar, rice - 2 tsp
Oil, toasted sesame - 2 tsp
Salt - 1/2 tsp
Sesame seeds, white - 2 tsp

Prep

Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make teriyaki sauce - Chop garlic. Grate ginger. Combine garlic, ginger, arrowroot powder, honey, aminos, water, vinegar (portion for sauce), and sesame oil (portion for sauce). (Can be done up to 5 days ahead)
Carrots - Shred carrots (if not already shredded). (Can be done up to 4 days ahead)
Kale / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Avocados - Cube avocados.

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Make

Whisk together vinegar, sesame oil (portions for kale), and salt. Add kale leaves and toss to coat in dressing. Use your hands to rub dressing into leaves (this will tenderize them). Set aside.
Heat a wok with cooking oil over medium-high heat. Add chicken and white parts of green onions to heated oil. Saute until chicken is cooked through, 3 to 5 minutes.
Pour teriyaki sauce over chicken and simmer until sauce thickens, ~1 minute.
If cauliflower rice was made ahead, reheat in the microwave.
Toss kale with carrots and avocados. Top with sesame seeds.
Assemble bowls by topping cauliflower rice with chicken, sauce, and green parts of green onions. Serve sesame kale and carrot salad on the side. Enjoy!

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