Teriyaki Chicken and Faux Rice
  • Cooking Time: 45 minutes
  • Servings: 3
  • Preparation Time: 60 minutes
  • Faux Rice
  • 3 1/2 Cups Cauliflower, grated
  • 2 Whole Green Onion, Chopped
  • 1 cloves Garlic, minced
  • 2 Tbsp Soy Sauce, low sodium, gluten free
  • 1/2 tsp Garlic powder
  • 1 Whole Egg
  • 2 Whole Egg Whites
  • 1 Tbsp Oil, sesame or peanut
  • Chicken Teriyaki Marinade
  • 6 Chicken Tenders
  • 1/2 c Teriyaki sauce
  • 2 T Betsy’s Best Gourmet Peanut Butter
  1. In a large ziplock bag, add Teriyaki sauce and Betsy’s Best Gourmet Peanut Butter. Close bag and massage until butter dissolves in sauce. Add chicken and place in refrigerator for 1 hr or overnight.
  2. Heat grill or oven and cook chicken until no longer pink.
  3. In a skillet, heat oil in bottom of pan and saute garlic and white part of onions for approximately 1 min. Add cauliflower and saute for approximately 5 min, stirring constantly. Add soy sauce, garlic salt, and green onion tops. Stir until mixed. Push mixture to side of pan. Add more oil if necessary, and scramble eggs in empty side of pan until done but still moist. Stir eggs into cauliflower and remove from heat and set aside. Place cooked chicken on top of faux rice and serve.
A recipe from Betsy's Best: http://betsysbest.com/blogs/recipes-entrees/66741957-teriyaki-chicken-and-faux-rice