Low-Carb Teriyaki Chicken & Cauliflower Rice Bowl

1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1/4 cup of teriyaki sauce. Let it marinate for at least 15 minutes.
2. Prepare the Cauliflower Rice: While the chicken is marinating, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the riced cauliflower and cook, stirring occasionally, for 5-7 minutes until tender. Season with a pinch of salt if desired. Once done, transfer the cauliflower rice to a plate and set aside.
3. Cook the Chicken: In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes until browned and cooked through. Pour in the remaining 1/4 cup of teriyaki sauce and stir to coat the chicken evenly. Let it simmer for an additional 2 minutes until the sauce thickens slightly.
4. Serve: Divide the cauliflower rice between two plates and top with the teriyaki-glazed chicken. Enjoy your meal!

Homemade Teriyaki Sauce:

1. In a medium saucepan over medium heat, combine Shangrila soy sauce, brown sugar, honey, garlic powder, ground ginger, and water. Stir occasionally until the sugar dissolves.
2. In a separate bowl, whisk cornstarch with cold water to create a slurry.
3. Once the sauce reaches a gentle boil, reduce the heat to a simmer and slowly incorporate the slurry, stirring continuously until the sauce thickens to your desired consistency.
4. Remove from heat, let it cool slightly, and use immediately or store in an airtight container in the refrigerator for up to a week.