Method

To make the Teriyaki Sauce:


Combine all ingredients together in a small sauce pan, except for the xanthan gum. Bring the sauce to a boil, and then reduce the heat down to a simmer.
Start sprinkling in your xanthan gum, stirring well in between each sprinkle. Do this step quite slowly and take your time - if you put in too much xanthan gum at once it can become clumpy. Add more water if you need to. This will thicken your teriyaki sauce!
If your xanthan gum has not mixed in well, and it is clumpy what you can do is to allow the mixture to cool. Once cooled, place in your NutriBullet or a small blender and blitz to combine. It will aerate the sauce, but this should settle when you put it back on the stove to reduce it down.

Rice Bowl:


Season the chopped up chicken thigh with salt and pepper, and cook in a little olive oil on a hot frypan.
Once the chicken thigh is cooked through, add it to your teriyaki sauce and toss through while you cook the cauliflower rice.
Add the cauliflower rice (which could be fresh or frozen) to the same pan and sauté until cooked. This should only take a few minutes.
To serve, place the cauliflower rice in the bowl, topped with the chicken teriyaki and any additional garnishes.
Optional garnishes that we like include sliced spring onion, toasted sesame seeds, and Kewpie (Japanese) mayo!