Teriyaki Chicken & Cauliflower Fried rice

Sweet, savory, and a lighter take on your favorite takeout bowl 🍚

Prep Time: 10–15 minutes (plus marinating time)
Cook Time: 15–20 minutes
Total Time: ~30–40 minutes

Servings: 2–3

Ingredients:

Teriyaki Chicken

• 1 lb chicken breast (cubed or sliced)
• 1/3–1/2 cup G Hughes Sugar-Free Teriyaki Sauce (for marinade)
• 1 tsp garlic powder
• Salt + pepper

Cauliflower Fried Rice

• 1 bag cauliflower rice (fresh or frozen)
• 1–2 eggs
• 1/2 cup peas and carrots (optional)
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1–2 tbsp gluten-free soy sauce or coconut aminos
• Salt + pepper
• 1 cup broccoli florets, chopped
• Sesame seeds (for topping)

Instructions:

1. Marinate chicken:
   Toss chicken with G Hughes teriyaki sauce, garlic powder, salt, and pepper. Let marinate for at least 15–30 minutes (or longer for deeper flavor).

2. Cook chicken in a nonstick pan over medium heat until golden, caramelized, and fully cooked. Remove and set aside.

3. In the same pan, sauté onion, garlic, and fresh ginger until fragrant.

4. Add broccoli and cook for a few minutes until slightly tender.

5. Add cauliflower rice and cook 5–7 minutes until softened and lightly golden.

6. Push rice to one side, scramble eggs in the pan, then mix everything together.

7. Stir in peas, carrots, soy sauce (or coconut aminos), salt, and pepper.

8. Top with teriyaki chicken and finish with sesame seeds and green onions.