Shredded Teriyaki Dinner

Traditional

Combined with cauliflower rice and delicious veggies, this dinner goes from crockpot to stir fry in no time!

Print Recipe
Total Time 43 mins
Servings 4

Ingredients
  

Shredded Chicken Recipe

  • 4-5 organic large chicken breasts 16 oz.
  • 3/4 cups coconut aminos
  • 2 tablespoons Bragg Apple cider vinegar
  • 2 cloves garlic pressed
  • 1/2 teaspoon arrowroot powder
  • 2 teaspoons sesame seed oil
  • 1/2 teaspoon ground ginger
  • 1/4 cup water
  • 2 12 oz bags cauliflower rice
  • Green onion chopped (Garnish)

Stir Fry

  • 2 garlic cloves
  • 1 lb asparagus trimmed
  • 1 lb button mushrooms
  • 1 red bell pepper seeded and sliced
  • 1 shallot diced
  • 2 tablespoons coconut aminos
  • 1 tablespoon olive oil
  • 1/2 lemon juiced
  • 1/2 teaspoon ground ginger
  • sesame seeds For garnish
  • 1 tablespoon sesame seed oil

Instructions
 

  • Place the chicken breast into the crockpot. In a bowl, whisk together the coconut aminos, sesame oil, water, ground ginger, garlic, apple cider vinegar and garlic, pour over the chicken. Don’t add the arrowroot powder at this point.
  • Cook on low for 6-7 hours. Once cooked, remove the chicken breast and place them on a plate. Transfer the liquid to a small pot and place over medium-high heat. Add the arrowroot powder and heat for 3-4 minutes or until it thickens. While this is heating, shred the chicken and add it back to the crockpot. Pour the teriyaki sauce over chicken.
  • In a large pan on med/high heat, add the oil along with the garlic and shallots. Cook until fragrant.
  • Add in the asparagus, mushrooms, and red bell pepper. Mix together and add in the coconut aminos, lemon juice, and ground ginger. Cook for 6-7 minutes or until veggies are tender.
  • Cook the cauliflower rice per package instruction.
  • Serve with shredded teriyaki chicken and sprinkle with green onions and sesame seeds.
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