Low Carb Teriyaki Chicken Rice Bowl
Qetoe Kitchen
4
320
This Low Carb Teriyaki Chicken Rice Bowl is sticky, saucy, and packed with flavour — without the sugar crash. Made with Qetoe Low Carb Rice for a lighter, gluten-free version of your favourite Japanese-style chicken bowl. High protein, quick, and perfect for weeknights.
Ingredients
- 2 packets Qetoe Low Carb Rice
- • 500 g chicken thigh, sliced
- • 1 tbsp olive oil
- • 2 cloves garlic, minced
- • 1 tsp grated ginger
- • 3 tbsp soy sauce (or tamari)
- • 1.5 tbsp sugar-free maple syrup
- • 1 tbsp rice vinegar
- • 1 tsp sesame oil
- • 1/2 cup water
- • 1/2 tsp xanthan gum
- • 2 spring onions, sliced
- • 1 tbsp sesame seeds
Directions
- Add boiling water to both packets of Qetoe Rice, cover, and let sit for 5 minutes. Fluff with a fork.
- Heat oil in a pan and cook chicken until golden.
- Add garlic and ginger and sauté until fragrant.
- Whisk soy sauce, sugar-free maple, vinegar, sesame oil, water, and xanthan gum.
- Pour sauce into the pan and simmer until thick and glossy.
- Divide Qetoe Rice into 4 bowls and top with teriyaki chicken.
- Garnish with sesame seeds and spring onions.
