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By Mia De Cesare

:: Serves 4

:: Low Calorie, low carb, and delicious!

These sticky, salty, sweet bowls of deliciousness make the perfect lunch or dinner for when you’re in a rush, but also want something to nourish your belly. Cauliflower rice is a great replacement for normal rice, especially when you’re trying to cut out some unwanted calories.


600g cauliflower, chopped roughly*
G-Fresh Sea Salt Flakes
2 tablespoons sesame oil
600g chicken thigh or breast
2 bunches broccolini and/or bok choy

*If you don’t want to make your own cauliflower rice, you can buy it pre-made either fresh or frozen from your local Romeo’s.

For the teriyaki sauce

2 tablespoons Leabrook Farms 100% Australian Honey
1.5 tablespoons G-Fresh Ginger Paste
3 teaspoons G-Fresh Garlic Paste
2 tablespoons tamari
1/4 cup water

To garnish

Fresh coriander
½ cup Yummy Snack Foods roasted & unsalted peanuts, finely chopped
¼ cup G-Fresh Sesame Seeds


Teriyaki Sauce

Whisk ingredients in a small bowl, set aside.

Cauliflower Rice

Place the cauliflower in a food processor and pulse until it resembles rice grains. If you don’t have a food processor, you can also use a box grater to grate the cauliflower.

Heat a large frypan over medium-high heat and add the cauliflower rice and a good pinch of G-Fresh Sea Salt Flakes.

Stir for about 5 minutes, or until heated through.

To make the Teriyaki Chicken

Heat the sesame oil in a large non-stick fry pan and cook whole chicken breast or thigh for about 5 minutes on each side, until lightly browned and nearly cooked all the way through.

Pour half the teriyaki sauce over one side of the chicken and cook for about 2 minutes. Turn the chicken over and repeat with the remaining teriyaki sauce.

Remove the chicken from the pan and slice into strips.

With the leftover teriyaki sauce in the pan, gently simmer the sauce for an extra 5 minutes until it is thick and bubbly. You can always add a bit of corn flour to thicken the sauce up even more to your desired consistency.

Pour over the sliced chicken.

To cook the broccolini and/or bok choy, fry on a high heat in a non-stick frypan for about 5-10 minutes, or until charred.

To assemble, evenly divide the cauliflower rice, chicken, bok choy and/or broccolini between the four bowls. Garnish with coriander, chopped peanuts and sesame seeds! Serve warm.

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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