There are few things I enjoy more than some chicken teriyaki. Today this old school favorite is getting a delicious makeover, and I’m not upset about it.
Another day, another dollar yo.
I can’t even lie to you guys, for the past week my diet has been pretty off point. With everything I own still in boxes and currently sprawled all over the living room, I haven’t been able to access my kitchen things to cook like I usually do. I also haven’t been able to actually grocery shop and make decent food for myself…and I’ve resorted to eating free food at work. Rule of thumb: avoid free food at work.
This weekend I vow to get my life together, unpack my stuff and grocery shop like an adult. I also need to clean up my act on the food front so I can feel less sluggish, and have the motivation to unpack all my ish. Note to self: have less ish.
Now that I’m back living in my old room, I feel like I’m in high school again. And what did I love like none other in high school? Teriyaki. Back in the day, Tony’s Teriyaki was this little joint just outside of my high school parking lot. Freshmen weren’t allowed to leave campus for lunch but Tony’s was close enough that you could definitely get your chicken teriyaki on with a low probability of getting caught. Not that I ever did that…
But this isn’t your average teriyaki – I incorporated a flavor and texture all-star to join the party. Yep, I’m talking about pomegranate.
The chicken is marinated in a homemade teriyaki sauce made with pomegranate vinegar, then grilled and served over cauliflower rice. Fresh pomegranate arils on top seal the deal. The sauce would also be awesome for marinating tempeh, or tofu. Mmmmm…I need to get on that. As soon as I make my way to the store…
- Chicken Bowls:
- 2 Boneless, Skinless Chicken Thighs
- 1 Teaspoon Coconut Oil
- ¼ Cup Pomegranate Arils
- Sesame Seeds to garnish
- Teriyaki Sauce:
- ½ Cup Coconut Aminos, or Low Sodium Soy Sauce
- 2 Tablespoons Honey
- 2 Tablespoons Pomegranate Vinegar
- 1 Teaspoon Sesame Oil
- ¼ Teaspoon Ground Ginger
- ¼ Teaspoon Garlic Powder
- 1 Teaspoon Tapioca Starch
- Cauliflower Rice:
- 1 Small Head of Cauliflower, chopped into florets
- ½ an Onion, finely chopped
- ½ Tablespoon Coconut Oil
- Salt and Pepper to Taste
- In a small saucepan over medium-low heat, combine coconut aminos, honey, vinegar, sesame oil, ginger and garlic powder. Whisk until combined. Slowly add in tapioca starch and continue stirring until sauce thickens.
- Reserve about ¼ of the sauce, and set aside in a separate container. Pour the sauce from the pan over the chicken, and put in the fridge to marinate for at least 30 minutes. I've also marinated overnight, which results in more tender chicken.
- To cook the chicken, heat a pan or grill pan to medium heat with coconut oil. Add the chicken and marinade to the pan, and cook until browned and no longer pink (about 8 minutes per side). Cut into strips.
- To prep the rice, pulse cauliflower in a food processor until it is cut into small pieces resembling rice.
- Heat a skillet over medium heat, and add in coconut oil and onion. Sautee until onion is translucent.
- Add cauliflower to the skillet, and sautee until soft.
- To assemble, divide the cauliflower rice between two bowls, and top each bowl with sliced chicken, and 2 tablespoons of pomegranate arils. Drizzle with teriyaki sauce set aside at the beginning.
What are some of your favorite throwback foods?
Any moving/unpacking tips?