Teriyaki Glazed Chicken Kebabs with the Best Cauliflower Rice Dish Ever

This is a two-part recipe and definitely a good pair. I saved the cauliflower recipe with the original title, Best Cauliflower Rice Dish Ever, because it lives up to the name. Want to make your cauliflower rice taste amazing? Try this one out with your favorite meat.

Teriyaki Glazed Chicken Kebabs  
Ingredients:                                                                         

• ¼ cup / 50 ml coconut aminos (I use Bragg Liquid Aminos)
• ¼ cup / 55ml white wine
• ¼ cup / 60ml water
• 1 tablespoon raw organic honey (or raw coconut palm sugar)
• 1 teaspoon white vinegar
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• bamboo skewers 
• 2 lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
• Ground black pepper to taste

Directions:

1. In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes. Turn off the heat and let cool for at least 10 minutes. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.
2. Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates). I strongly recommend low-temperature cooking so that the teriyaki marinade can glaze without burning black. Grill the chicken kebabs, until golden brown and cooked through, about 10 -12 minutes turning regularly, until juices run clear.
3. Transfer kebabs to a platter, top with chopped cilantro and serve.

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1tbs garlic
• 3 Tbsp coconut aminos (I use Bragg Liquid Aminos)
• 3 eggs
• Sesame oil
• Meat of choice (I used grilled chicken)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked (Since I paired this with chicken kebabs, I did not add meat to the wok)
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice. I prepared it this time with slices of grilled steak on top. Shrimp is also delicious with this.