🍗🥦 Sweet, crunchy, and oh-so-satisfying! This Crispy Teriyaki Chicken & Sesame Cauliflower Rice Bowl is bursting with flavor and texture. Juicy baked chicken glazed in homemade teriyaki sauce, sesame-kissed cauliflower “rice,” tangy quick-pickled veggies, and a creamy tahini ginger drizzle for a final healthy flourish. Dinner just got a delicious makeover!
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Ingredients (Serves 4 | ~480 cal per serving)
Crispy Baked Chicken
• 2 chicken breasts (or 3–4 thighs), cut into bite-sized pieces
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• Salt & pepper to taste
Homemade Teriyaki Sauce
• ¼ cup soy sauce (low-sodium if preferred)
• 2 tbsp honey
• 1 tbsp brown sugar (optional if you like it sweeter)
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch, mixed with 1 tbsp water (slurry for thickening)
Sesame Cauliflower Rice
• 4 cups cauliflower rice (fresh or frozen)
• 1 tbsp sesame oil
• 1 tsp sesame seeds (plus extra for garnish)
• Salt & pepper to taste
Quick-Pickled Veggies
• 1 cup thinly sliced carrots
• 1 cup thinly sliced cucumbers
• ¼ cup rice vinegar
• 1 tbsp sugar (or honey)
• Pinch salt
Creamy Tahini Ginger Drizzle
• 2 tbsp tahini
• 2 tbsp Greek yogurt (optional for extra creaminess)
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced (optional)
• Juice of ½ lemon (or 1 tbsp rice vinegar)
• Water as needed to thin
• Salt & pepper to taste
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Instructions
1. Bake the Crispy Chicken:
• Preheat oven to 400°F (200°C).
• Season chicken pieces with salt & pepper. Dip each piece in beaten egg, then coat with panko breadcrumbs.
• Arrange on a baking sheet lined with parchment, spray lightly with oil or cooking spray.
• Bake for 15–20 minutes, or until golden and cooked through.
2. Prepare Teriyaki Sauce:
• In a small saucepan, whisk soy sauce, honey, brown sugar (if using), garlic, and ginger.
• Bring to a gentle simmer; stir in cornstarch slurry. Cook until sauce thickens (about 1–2 minutes).
• Keep warm on low heat.
3. Sesame Cauliflower Rice:
• On a separate baking sheet (or in a skillet), toss cauliflower rice with sesame oil, sesame seeds, salt & pepper.
• Roast at 400°F (alongside the chicken) for 10–12 minutes, stirring halfway, until lightly golden. (Or sauté in a pan for 5–7 minutes.)
4. Quick-Pickle the Veggies:
• In a small bowl, combine rice vinegar, sugar/honey, and a pinch of salt.
• Add sliced carrots and cucumbers; toss. Let them marinate while everything else cooks.
5. Creamy Tahini Ginger Drizzle:
• In a small bowl, whisk tahini, Greek yogurt (if using), grated ginger, garlic (optional), lemon juice (or rice vinegar), salt & pepper.
• Add water, 1 tbsp at a time, to reach a drizzly consistency.
6. Glaze the Chicken:
• Once chicken is cooked, toss the crispy pieces with warm teriyaki sauce until well coated.
7. Assemble Bowls:
• Fill each bowl with sesame cauliflower rice.
• Top with teriyaki-glazed chicken, quick-pickled veggies (drained), and a generous drizzle of creamy tahini ginger sauce.
• Sprinkle with extra sesame seeds if desired.
Enjoy the perfect balance of sweet, savory, and tangy in every bite!
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