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Japanese Chicken Teriyaki-Style Cauliflower Bites (No Soy) (Low-Carb)

Name: Japanese Chicken Teriyaki-Style Cauliflower Bites (No Soy) (Low-Carb)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 medium head Cauliflower; 450 g Chicken thigh (boneless, skinless); 2 tbsp Olive oil; 3 cloves Garlic; 1 tbsp Ginger; 2 tbsp Rice vinegar; 2 tsp Honey; 3 tbsp Chicken broth; 0.25 tsp Ground black pepper; 0.5 tsp Salt; 2 stalks Green onion

Roasted cauliflower bites glazed with a teriyaki-style sauce made without soy, finished with ginger and garlic.

Total

50 min

Prep

20 min

Cook

30 min

Serves

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Servings

Recipe serves 3

Ingredients

1 medium head Cauliflower
450 g Chicken thigh (boneless, skinless)
2 tbsp Olive oil
3 cloves Garlic
1 tbsp Ginger
2 tbsp Rice vinegar
2 tsp Honey
3 tbsp Chicken broth
0.25 tsp Ground black pepper
0.5 tsp Salt(optional)
2 stalks Green onion

Instructions

1
Heat oven to 220°C (425°F). Cut cauliflower into bite-size florets.
2
Toss cauliflower with 1 tbsp olive oil, salt, and pepper. Roast 18–20 minutes until browned at edges.
3
Meanwhile, cut chicken into small pieces. Heat remaining olive oil in a skillet over medium-high and cook chicken 6–8 minutes until cooked through.
4
Add garlic and ginger; cook 30–60 seconds.
5
Stir in rice vinegar, honey, and chicken broth. Simmer 2 minutes until slightly glossy.
6
Toss roasted cauliflower with chicken and sauce for 1 minute to coat.
7
Top with sliced green onion and serve.