Asian Cauliflower Rice Bowls

Servings 4

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


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.