Teriyaki chicken with fried cauliflower rice and baby spinach
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken fillet glazed in a flavourful soy sauce, served with sautéed cauliflower rice, crunchy pepper and fresh baby spinach.
Ingredients
2 servings
- 600 gchicken breast fillet
- 130 gBaby spinach 🏷️
- 500 gcauliflower
- 1 stpepper
- 2 klyftorgarlic cloves
- 3 mskJapanese soy sauce
- 1 msksesame oil
- 1 msksugar-free syrup or sweetener
- 1 stlime
How to make it
- 1
Cut the chicken fillet into smaller pieces. Mix the soy sauce, sugar-free sweetener and lime juice in a bowl for a quick teriyaki sauce.
- 2
Coarsely grate the cauliflower on a box grater or in a food processor until it resembles rice. Dice the pepper.
- 3
Heat half the sesame oil in a wok or large frying pan. Brown the chicken over medium-high heat until nicely coloured, about 5–7 minutes.
- 4
Pour the teriyaki sauce and garlic over the chicken and simmer for 2 minutes until the sauce thickens and glazes the meat. Lift out the chicken.
- 5
Add the rest of the sesame oil to the same pan and sauté the cauliflower rice and pepper for 3–4 minutes until the cauliflower has softened slightly but still has some bite.
- 6
Fold in the baby spinach so it just wilts. Serve the cauliflower rice straight away, topped with the glazed chicken.
Kitchen tips
- Grate the cauliflower just before cooking so it stays crisp.
- Finish with an extra squeeze of lime over the dish to lift the acidity.
AI-generated content. Always verify ingredients and allergen information yourself.
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