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.
Servings: 4 -5 servings
Ingredients
Stir Fry
- 2 garlic cloves
- 1 1 b 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
Instructions
- In a large pan on med/high heat, add the oil along with the garlic and shallots. Cook until fragrant.
- 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.
- Cook the cauliflower rice per package instruction.
- Serve with shredded teriyaki chicken and sprinkle with green onions and sesame seeds.
Notes
- 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