Instant Pot Chicken Teriyaki over Cauli "Fried" Rice

A friend shared with me that they made this Crockpot Garlic Honey Chicken over Cauliflower Fried Rice for meal prep and I realized how incredibly similar it looked to this Teriyaki meal I made this week. I guess I really enjoy this kind of meal. Both were super easy recipes to make though and both turned out tasting incredibly delicious! I ended up using closer to 3lbs of chicken breast, but made the rest of the recipe as is. Also, this is my favorite cauliflower rice recipe too! If you are not a fan of cauliflower rice or have a hard time eating your veggies, I definitely recommend you giving this recipe a try! 

Instant Pot Chicken Teriyaki 
Ingredients:

• 2lb boneless skinless chicken breast , cut in half
• ½ c honey
• ½ c coconut vinegar or rice vinegar
• 2 tsp ginger powder
• 2 Tbsp minced garlic
• 1 yellow onion, roughly chopped
• ½ tsp pepper
• 4 Tbsp coconut aminos
• 2 tsp red pepper flakes
• 2 Tbsp olive oil
• 1 Tbsp arrowroot starch
• 1 Tbsp water

Directions:

1. Cut chicken breast in half-length ways and place halves in the instant pot.
2. In a small bowl whisk together all ingredients except the arrowroot starch and water.
3. Pour ingredients over the chicken and turn the Instant pot to high pressure and cook for 20 minutes.
4. Quick release the instant pot and check the internal temperature. Chicken should reach an internal temp of 165 degrees.
5. If your chicken is not fully cooked, place back in the instant pot, cover, and let sit until the temperature reached 165 degrees.
6. Take the chicken out of the instant pot and shred with two forks.
7. Turn the Instant Pot to saute mode and create a slurry with the arrowroot starch and water.
8. Pour the slurry into the instant pot and bring the sauce to a boil. Once the sauce thickens, add shredded chicken.
9. Serve over cauliflower rice or with a side of broccoli.

Original recipe found here


Paleo Cauliflower Fried Rice 
Ingredients:

• 1 large onion, diced
• 1 1/2 cup carrots, diced
• 2 tablespoons coconut oil
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger (adjust to taste)
• 1 teaspoon garlic powder
• 1 large cauliflower, grated (I used two 12 oz bags of frozen cauliflower rice)
• 1/2 cup coconut aminos
• 2 eggs, scrambled
• 1/2 cup diced green onions

Directions:

1. In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
2. Season with salt, ginger, and garlic.
3. Once the carrots are tender, add the cauliflower and coconut aminos.
4. Stir to evenly coat the cauliflower and cook for about 5 minutes.
5. Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
6. Add the green onion, take off the heat, and serve.

Original recipe found here