- Heat 1 tablespoon toasted sesame oil over medium heat in a medium skillet. Add riced cauliflower and sauté for 5 minutes. Divide cauliflower rice between two serving bowls and set aside. Heat remaining sesame oil over medium heat in skillet and add bell pepper and carrots. Sauté 3 minutes. Move vegetables to one side of the pan and add ground chicken. Cook ground chicken for 7-8 minutes longer, using a spatula to break up the chicken into small crumbles.
- Pour teriyaki takumi sauce over chicken and vegetables and stir well to coat. Heat 2 minutes longer. Divide chicken and vegetable mixture between bowls and top with cilantro, pickled red onion, jalapeños and sesame seeds. Enjoy hot.
Teriyaki Takumi Cauliflower Rice Bowl
Yield
Serves 2
Prep Time
5 minutes
Cook Time
18 minutes
Total Time
23 minutes
kikkoman products used:
ingredients
2 tablespoons Kikkoman® Sesame Oil, divided
3 cups cauliflower, riced
½ cup red bell pepper, julienned
½ cup carrots, shredded
½ pound lean ground chicken
⅓ cup Kikkoman® Teriyaki Takumi, Original
Optional Toppings
¼ cup cilantro for serving
2 tablespoons pickled red onion
2 slices of lime for serving
1 tablespoon fresh jalapeño, sliced
2 teaspoons toasted sesame seeds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
