Teriyaki Chick and Fried Rice

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1 tablespoon coconut oil

1 pound boneless, skinless chicken breast, cut into 1 inch pieces

3 tablespoons coconut aminos (sauce)

1 teaspoon fish sauce (sauce)

1/2 teaspoon garlic powder (sauce)

1 tablespoon blackstrap molasses (sauce)

1/2 teaspoon arrow root starch (sauce)

1/4 teaspoon onion powder (sauce)

1 head cauliflower, cored and cut into florets, or 12 ounce bag of florets

4 slices diced bacon

2 carrots peeled and diced

1 cup fine dried yellow onion

2 tablespoon extra virgin olive oil

4 tablespoon coconut aminos, divided

1 tablespoon fresh lime juice

1 teaspoon fish sauce

1/2 teaspoon fine sea salt

1/3 cup sliced green onion


1. To make the chicken, heat the coconut oil in a medium skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, 5-7 minutes. Meanwhile, whisk together the ingredients for the sauce in a small bowl. Once the chicken is cooked, pour the sauce into the skillet. Immediately remove from the heat and continue stirring the chicken and sauce until thickened. Set aside at the back of the stove with the lid ajar to keep warm while you prepare the "rice".

2. To make the "fried-rice" Place the cauliflower florets in a food processor or high-powered blender and pulse until finely chopped to the size of rice grains. Cook the diced bacon in a large, deep pan and work until crispy. Add the carrots and onions to the pan and cook in the rendered bacon fat until softened, about 5 minutes. Stir in the cauliflower rice and olive oil. Cook for 3-4 minutes, until cauliflower is softened but not mushy.

3. Meanwhile, whish together 3 tablespoons of the coconut aminos, the lime juice , fish sauce, and salt and stir into the fried rice. Turn the heat up to medium-high and cook for 1 minute more to allow some of the liquid to evaporate. Remove from the heat and stir in the green onions and remaining teaspoon of coconut aminos. Divide the rice among 3-4 plates and top with the chicken and the pan sauce.

Bon Appetit!

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