4 servings
Ingredients:
1/2 cup soy sauce
6 tbsp water, divided
2 tbsp red wine vinegar
2 tbsp splenda
8 tsp minced garlic, divided
4 tsp minced ginger, divided
1 tbsp cornstarch
1/2 cup onion, diced
1 pound ground chicken breast
2 cups edamame
2 cups cauliflower, riced
2 medium green onions, sliced
Directions:
Make the teriyaki sauce; add soy sauce, 4 tbsp water, vinegar, brown sugar, 2 tsp garlic, 2 tsp ginger into a saucepan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tbsp of water and cornstarch until cornstarch is completely dissolved.
Heat sauce until starting to boil and slowly whisk in the cornstarch mixture, turn to simmer and continue mixing until thickened. Remove from heat and set aside.
Heat a large sprayed skillet over medium high heat. Add diced onions and cook until soft. Add the rest of the garlic and ginger to the pan. Heat until fragrant.
Crumble the ground chicken breast into the pan and cook until browned and cooked through.
Assemble your bowls with the cooked chicken, riced cauliflower and cooked edamame. Spoon warm teriyaki sauce all over and top with sliced green onions.
Suggested Servings: Edamame could be substituted with any cooked vegetables; broccoli, carrots, snow peas, etc.
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