Asian Cauliflower Rice Bowls

Servings 4

Ingredients

• Teriyaki Sauce
• 2 tbsp Cornstarch
• ¼ cup Water
• 2 tsp sugar substitute
• ¼ cup low sodium Soy Sauce
• 1 Garlic Clove
• 1 tsp Fresh Ginger grated

Asian Cauliflower Rice Bowls

• 1 tsp Sesame Oil
• 1/2 Yellow Onion diced
• 2 Garlic Cloves minced
• 1 cup Shredded Carrots
• 1 lb. Ground Chicken or turkey
• 1 head Broccoli cut into small florets
• 2 cups Cauliflower Rice
• 3 cups Shredded Cabbage I used mix of green and purple
• 3 Green Onions sliced thin, white and green parts
• 1 tbsp Rice Wine Vinegar
• 1 tbsp Fish Sauce
• 2 tsp Hoisin Sauce

Instructions

Homemade Teriyaki Sauce

Combine cornstarch and water in small measuring cup or bowl. Set aside.
In a small bowl, combine sugar substitute, soy sauce, garlic and ginger over medium heat. Bring to a simmer and add in the cornstarch mixture.
Put in small saucepan on low heat, whisk frequently for 5-7 minutes until mixture has thickened. Remove from heat and set aside.

Asian Cauliflower Rice Bowls

• Heat sesame oil over medium heat in large sauté pan. Add onions, garlic and carrots and cook 3-4 minutes until softened.
• Add ground chicken and cook until no longer pink, using spoon to break up the meat. About 5 minutes.
• Add in the broccoli and cauliflower rice, cook 3 minutes.
• Add in the cabbage, green onions and rice wine vinegar. Cook 2 minutes, then add in the teriyaki, hoisin and fish sauce. Stir to combine.
• Garnish with extra green onions and serve with piece of lime and sriacha sauce is desired.