Chicken and Vegetable Stir-Fry with Cauliflower Rice

All the satisfaction of takeout without the sugar crash afterward! This colorful stir-fry features protein-packed chicken, crisp-tender veggies, and cauliflower "rice" that'll fool your carb-loving brain. It's like a flavor party where sugar wasn't invited! 🥢

Prep Time: 15 minutes (most of which is spent chopping vegetables)

Cook Time: 15 minutes (the perfect amount of time to practice your wok-tossing technique)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free, Low-Carb

Nutrition Information

Calories: 793 | Protein: 34g | Carbs: 35g | Fat: 53g | Fiber: 17g | Sugar: 8g

Ingredients

• 4 oz chicken breast, sliced into thin strips (protein is your new best friend)
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots), chopped (eating the rainbow, but healthier than Skittles)
• 1 tablespoon olive oil or avocado oil (fancy oils for fancy cooking)
• 1 garlic clove, minced (vampire repellent that makes everything taste better)
• 1 teaspoon fresh ginger, grated (the spicy root that makes everything taste Asian-inspired)
• 2 tablespoons coconut aminos (soy sauce's less problematic cousin)
• 1/4 teaspoon red pepper flakes (optional, but recommended for metabolism-boosting heat)
• 2 cups cauliflower rice (fresh or frozen – the vegetable that's pretending to be a grain)
• 1 tablespoon sesame seeds (for garnish and feeling fancy)
• 1 green onion, sliced (for garnish and adding that professional chef touch)

Instructions

1. Heat 1/2 tablespoon oil in a large skillet or wok over medium-high heat (if it's smoking, you've gone too far).
2. Add chicken and cook until no longer pink, about 5-6 minutes (food safety is sexy). Remove from pan and set aside.
3. Add remaining oil to the pan (more oil = more flavor, it's just science).
4. Add garlic and ginger, cook for 30 seconds until fragrant (your kitchen should smell amazing right about now).
5. Add vegetables and stir-fry for 4-5 minutes until crisp-tender (soggy vegetables are sad vegetables).
6. Return chicken to the pan (the reunion we've all been waiting for).
7. Add coconut aminos and red pepper flakes if using. Stir to combine (this is where the magic happens).
8. In a separate pan, cook cauliflower rice according to package instructions or until tender if using fresh (it's not real rice, but your taste buds might be fooled).
9. Serve stir-fry over cauliflower rice, garnished with sesame seeds and green onion (eat with chopsticks for extra credit).