Make a seriously delicious Chicken Teriyaki Bowl at home, that's also gluten free, dairy free and sugar free! Using Whole30 Teriyaki Sauce and cauliflower rice, you can make a teriyaki chicken bowl that's both incredibly flavorful and healthy!
In a medium bowl, combine the tapioca starch and black pepper, set aside.
In another shallow bowl, add the whisked egg.
Add the chicken to the egg, then coat it in the tapioca starch mixture.
Heat the olive oil in a large skillet, or wok, on the stove over high heat.
Add the zucchini, bell pepper and broccoli, saute for 7-8 minutes.
Remove the vegetables from the skillet and set aside.
Add the coated chicken to the hot skillet, and cook for 5-6 minutes.
Pour the teriyaki sauce over the chicken in the skillet and continue to cook for 2-3 minutes.
Reduce the heat to low, cover the skillet and simmer for 6-8 minutes.
Remove the lid and add the vegetables back to the skillet, toss everything together.
Divide the prepared cauliflower rice between four bowls.
Top with the teriyaki chicken and vegetables.
Add shredded carrots and ¼ avocado to each bowl.
Top with sesame seeds and green onions.
Notes
Chicken thighs may also be used to make this recipe.
Coconut oil or canola oil can also be used, instead of the olive oil.
Cornstarch can be used in place of the tapioca starch.
When breading chicken, I recommend using one hand for the wet mixture (the egg) and another hand for the dry mixture (the tapioca starch). This will keep the dry mixture from getting clumpy, as you bread the chicken. Also, always make sure that any excess egg drips off of the chicken before adding it to the tapioca starch.
Leftover chicken teriyaki can be stored in the refrigerator for up to 5 days.
Frozen vegetables can be used instead of fresh vegetables. There is no need to defrost the frozen vegetables before cooking them in the skillet.