Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4 people

Ingredients

For the Stir Fry

  • 2 tbsp vegetable or peanut oil
  • 1 lb boneless, skinless chicken breast cubed
  • 1 cup Broccoli florets
  • 1 cup Snap peas or snow peas
  • 2 Carrots thinly sliced
  • 1 Red Pepper or Green Pepper
  • 2 cups Bean Sprouts rinsed well
  • 2 Green Onions minced

For the Sauce

  • 1/3 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup low sodium chicken or beef broth
  • 1/3 cup rice wine or rice vinegar
  • 3 1/2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp Garlic minced
  • 1 tbsp Ginger minced
  • 2 tbsp cornstarch
  • 1 tbsp Hoisin sauce
  • 1 tsp red pepper flakes or Siracha hot sauce (you can omit if you don't want it spicy!)

For the "rice"

  • 1 large head Cauliflower
  • 2 tsp peanut or vegetable oil
  • salt and pepper to taste

Instructions

  • In a large wok (or non-stick pan), heat 1 tbsp of oil and stir-fry cubed chicken on high heat for approximately 5 minutes, or until a digital thermometer reads 165F.
  • Heat remaining oil and stir-fry veggies for 1-2 minutes. Add 1/3 cup water and cover. Let the veggies steam until they are tender but crisp.
  • Combine soy sauce, broth, vinegar, sugar, water and oil in a bowl.
  • In a small saucepan over high heat fry garlic and ginger in sesame oil until fragrant. Dissolve corn starch in ¼ cup water and set aside.
  • Add soy sauce mix to pan and bring to a boil. Reduce heat and add cornstarch mixture.
  • Stir until the sauce thickens and add to veggies. Reincorporate chicken and stir fry for another minute or so.
  • Slice cauliflower into florets, place a few at a time in a food processor and pulse until it resembles rice. **
  • Toss cauliflower rice into a non-stick pan over medium high with two teaspoons of peanut oil or vegetable oil. Stir fry until the rice appears dry and season with salt and pepper to taste.
  • Spoon stir fry over cauliflower rice.
Nutrition Facts
Simple Stir Fry
Amount per Serving
Calories
358
% Daily Value*
Fat
 
13
g
20
%
Cholesterol
 
65
mg
22
%
Sodium
 
853
mg
37
%
Carbohydrates
 
38
g
13
%
Fiber
 
9.5
g
40
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Corn starch needs to come to a boil before it will thicken.
**Check out this great how-to video to help with the process of making the "rice"

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