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Diabetes-Friendly Teriyaki Chicken with Cauliflower Rice Recipe

This teriyaki chicken recipe features tender chicken breast marinated in a homemade low-sugar teriyaki sauce and served over cauliflower rice, making it a healthy and diabetes-friendly meal full of flavor.



Ingredients

  • Chicken breast: 2 boneless, skinless, cut into bite-sized pieces
  • Cauliflower rice: 4 cups (fresh or frozen)
  • Soy sauce: ¼ cup (low-sodium)
  • Rice vinegar: 2 tablespoons
  • Garlic: 2 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Stevia or erythritol: 1 tablespoon (or to taste)
  • Olive oil: 2 tablespoons
  • Sesame seeds: 1 tablespoon (for garnish)
  • Green onions: 2, sliced (for garnish)
  • Broccoli florets: 1 cup (optional, for added vegetables)

Instructions

  1. Prepare the teriyaki sauce: In a bowl, whisk together the soy sauce, rice vinegar, minced garlic, grated ginger, and stevia or erythritol until well combined. Reserve half of the sauce for serving.
  2. Marinate the chicken: Add the chicken pieces to the remaining teriyaki sauce and let them marinate for at least 30 minutes.
  3. Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned. If using, add broccoli florets in the last few minutes of cooking to steam them lightly.
  4. Prepare the cauliflower rice: In a separate skillet, heat the remaining olive oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, until it’s tender and lightly golden.
  5. Serve: Serve the teriyaki chicken over cauliflower rice, drizzling with the reserved teriyaki sauce. Garnish with sesame seeds and sliced green onions.


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