Here’s a recipe for chicken stir-fry with cauliflower rice:
Ingredients:
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 cup cauliflower rice (store-bought or riced yourself)
- 1 red bell pepper, sliced
- 1 broccoli floret, chopped
- 1/2 cup sugar snap peas
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
- Chopped green onions, for garnish (optional)
Instructions:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add cauliflower rice, bell pepper, broccoli, and sugar snap peas to the pan. Stir-fry for 3-4 minutes, or until vegetables are tender-crisp.
- Add garlic, soy sauce, oyster sauce (if using), and ginger to the pan. Stir-fry for another minute.
- Return chicken to the pan and toss to coat with the sauce.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with chopped green onions (optional).
Tips:
- You can use other vegetables in this recipe, such as carrots, snow peas, or baby corn.
- If you don’t have oyster sauce, you can use an additional tablespoon of soy sauce or a pinch of sugar.
- For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons of water and stir it into the pan with the sauce.
- Serve this stir-fry over brown rice or quinoa for a complete meal.
This is a basic recipe, feel free to adjust the ingredients and seasonings to your preference. Enjoy your delicious and healthy chicken stir-fry with cauliflower rice!