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Shredded Teriyaki Dinner

My Shredded Teriyaki Dinner is the perfect weeknight meal for busy families. With easy cleanup and yummy leftover ideas, this is a recipe you’ll keep coming back to! Low Carb, Dairy Free, Gluten Free, and Paleo-friendly. 

  • Total Time: 30 minute
  • Yield: 4-5 servings 1x


  • Shredded Chicken Recipe (Click Here)
  • 2 (12) oz bags cauliflower rice 
  • Green onion, chopped (Garnish)

Stir Fry

  • 2 garlic cloves
  • 1 1b 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


  1. In a large pan on med/high heat, add the oil along with the garlic and shallots. Cook until fragrant. 
  2. 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.
  3. Cook the cauliflower rice per package instruction.
  4. Serve with shredded teriyaki chicken and sprinkle with green onions and sesame seeds. 


  • Store any leftovers in the fridge in an air-tight container for up to 4 days. 
  • Click here for my shredded chicken teriyaki recipe. 
  • Nutrition is calculated for stir fry, cauliflower, and shredded chicken. 1/5 of the recipe
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: Stir Fry 10 minutes Crockpot Chicken 6 hours
  • Category: Main Dish
  • Method: Stovetop/Crockpot
  • Cuisine: Asian
  • Diet: Gluten Free

Keywords: Shredded Chicken Teriyaki, Paleo, Low Carb Dinner,