Japanese Chicken And Rice Recipe

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Low carb cheesy chicken and rice is a delicious low carb lunch option! Pan-fried chicken breast and broccoli are smothered with cheese and …

Ratings: 22Calories: 329 per servingCategory: Lunch1. Make cauliflower rice: cut cauliflower into even-sized pieces. Pulse in a food processor 10-15 times or until it is broken down into uniform cauliflower rice. You can use a box grater if you'd prefer for this step!
2. Add 1 tablespoon olive oil to a non-stick pan and heat over medium heat. Add the cauliflower rice and cook for 5 or so minutes, until slightly softened. Season with salt and pepper. Divide between four 2 cup capacity storage containers.
3. Add another 1 tablespoon of olive oil to the pan. Add the broccoli and cook for 5-7 minutes, until slightly softened. Add the cooked broccoli to the storage containers with the cauliflower rice.
4. Chicken: Toss the chicken with olive oil, onion powder, garlic powder, salt and pepper.

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7) Turn up the heat to medium high and add the chicken. Cook for 2-3 while occasionally stirring. 8) Add mushroom, cauliflower rice and …

Rating: 5/5(7)
Calories: 850 per servingCategory: Main Course

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In another mixing bowl, add Japanese sake, Soy Sauce, sweetener and mix until well combined. Set aside. In a Teflon frying pan, add …

Rating: 5/5(4)
Calories: 815 per servingCategory: Dinner, Lunch, Main Course1. Gather all the ingredients.
2. Chop green onions and set them aside.
3. In a mixing bowl, beat eggs and set them aside.
4. In another mixing bowl, add Japanese sake, Soy Sauce, Monkfruit and mix until well combined. Set aside.

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1 tsp salt. 24 oz cauliflower rice. 2 tbsp coconut oil , or any high heat oil, divided. 2 large eggs , whisked. 1/2 red bell pepper , diced – 3oz. 1 …

Rating: 5/5(2)
Total Time: 30 minsCategory: Main CourseCalories: 204 per serving1. Cut the chicken into small bite size pieces and then season with salt and set aside.
2. If using frozen frozen cauliflower rice, cook according to bag instructions and drain any liquid off by sitting it in a sieve over a bowl.If you have fresh cauliflower rice you'll need to saute it over a medium low heat for about 5 minutes or until just tender, and as above sit it in a sieve over a bowl to drain excess liquid
3. Add a little more oil to the wok if you need to, then add the chicken pieces to the hot wok and cook for 2-4 minutes or until cooked through, then set aside, or move chicken to the sides of the wok so you can cook the egg in the middle of the wok.
4. Beat the eggs, then cook in a hot wok with 1 tbsp of oil, stirring all the time to scramble it for about 1-2 minutes, then remove egg (and chicken if still in there) and set aside.

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Heat the olive (or avocado) oil in a large pan over medium heat. Dry and chop the chicken into bitesize pieces, then salt and pepper it. Stir fry the chicken, stirring occasionally until lightly browned and crisp, 3-4 minutes. …

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Recipe Steps steps 5 7 min Step 1 Have the cooked chicken prepared by shredding it. You can leave the chicken a little chunky if your prefer. Set this aside. Step 2 In a skillet, heat the oil on …

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Preheat oven to 350°F and lightly grease a casserole dish. 2. In a small bowl whisk together the sour cream, eggs, garlic powder, onion powder, salt and pepper. Set aside. 3. In a large skillet melt the butter over medium heat. 4. …

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Combine chicken, broth, carrots, celery, bacon, and ranch mix in a large Dutch oven. Bring to a boil. Reduce heat to simmer and cook 20 minutes. Add cheese and cauliflower rice. Cook an additional 10 to 15 minutes, until …

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Bulgogi Don is a dish that consists of marinated beef and vegetables with a flavorful broth served over rice in a bowl. You can make this dish low carb by asking for no sauce or rice and eating the beef and …

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*To keep this recipe keto-friendly, limit the amount of peas and carrot used. Directions 1 Add olive oil, soy sauce, onion, garlic, ginger, and chicken to a large skillet or wok on medium heat. …

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Melt a tablespoon of the avocado oil (or ghee) in a small saucepan. Add the egg and cook while stirring with a spatula, until scrambled. When done, set aside. Slice the …

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Add flour, curry powder and garam masala saute over low heat. Slowly pour the broth into the pan, little by little, stirring quickly. Simmer the curry roux until thickened. In a saute pan saute …

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In a small bowl, combine coconut aminos, sweetener, vinegar, optional mirin, sesame oil, garlic, and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours …

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