Chicken Stir Fry

A chicken stir fry with cauliflower rice packed with vegetables and perfect for dinner any night of the week!

I live in a rural area with not many options for eating out (everyone was all excited for a few months because we finally got a Taco Bell), but for some reason we have three Chinese restaurants all less than 15 minutes away from each other. Hey, I’m definitely not complaining—I absolutely love Chinese food. Well, all food for that matter. 

When my family would order from one of the restaurants we’d always get the “Four Seasons,” which had chicken, beef, shrimp, and pork, and all kinds of veggies. This dish is basically a stir fry with a sweet sauce, so I thought “why can’t I make my own?!” That’s just what I did 🙂

Basically this stir fry is just chicken and vegetables with a yummy sauce. Super easy. I used quite a few different types of veggies, but it’s very versatile and you can substitute or add any of your choice. You can use any type of meat instead of chicken too, like shrimp or beef! Also, I’m on a cauliflower rice kick at the moment, so of course I served the stir fry on top of some, but you can always use regular rice too (choose brown rice over white).

When taking a first look at the recipe you may be super confused when you see “coconut aminos,” but don’t be afraid! Coconut aminos is a sauce made from coconut sap and resembles soy sauce. Most health food stores have it, or you can find it online. I recommend trying coconut aminos—it’s delicious and super healthy—but you can always substitute soy sauce instead if you prefer.

A lot of stir fry recipes call for sugar but I add some honey to this recipe instead, just for a little sweetness, and the garlic and ginger add a great flavor too. I could drink the sauce by itself!

This recipe does take a little preparation, but after cutting the vegetables and meat, mixing the sauce, and making the cauliflower rice, it takes no time at all to cook for an easy and healthy dinner. I also chose to add some water chestnuts and sesame seeds for some extra crunch and flavor.

Forget take-out and make your own delicious stir fry at home!

Chicken Stir Fry

From The Small Town Foodie at https://www.thesmalltownfoodie.com/chicken-stir-fry/

https://www.thesmalltownfoodie.com/wp-content/uploads/2016/04/Stir-Fry4SMALL.png

Prep: 20m

Cook: 15m

Total: 0h 35m

A chicken stir fry with cauliflower rice packed with vegetables and perfect for dinner any night of the week!

You'll Need...

• 3 medium chicken breasts, cut into one inch pieces
• 4 tablespoons olive oil
• 6 cups vegetables, chopped (I chose broccoli, sweet peppers, snap peas, mushrooms, carrots, and baby corn)
• 1 8 ounce can sliced water chestnuts
• 1 head of cauliflower, cut into florets
• Sesame seeds (optional)
• 
  
• For the sauce:
• ½ cup coconut aminos
• ½ tablespoon honey
• 1 teaspoon minced garlic
• ½ teaspoon grated fresh ginger
• 1 tablespoon corn starch

Directions

1. Make your sauce by adding all the ingredients to a bowl and mixing well.
2. Prepare your cauliflower rice by adding florets to a food processor and pulsing until it resembles a rice texture. Do not over pulse or it may become mushy.
3. Heat 2 tablespoons of olive oil in a skillet on medium heat. Add the rice and stir, evenly covering the rice in oil. Saute for 10-12 minutes, stirring occasionally, until the rice is heated through and starts to brown. Add salt and pepper to taste.
4. While the rice cooks, prepare the rest of the stir fry.
5. Heat 2 tablespoons olive oil in a large pan on medium heat, salt and pepper the chicken, then add it to the pan.
6. Cover and cook the chicken for 2 to 3 minutes on each side until most of the pink is gone. You may notice the chicken creates a lot of juice in the pan, but do not drain it. This will help to steam the vegetables.
7. Add all the vegetables and water chestnuts to the pan and cover. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
8. Now drain any excess liquid from the pan and add the sauce (you may need to whisk it once more before adding it) and coat the chicken and veggies.
9. Cook for another 2-3 minutes until sauce starts to thicken.
10. Serve stir fry on rice, sprinkle sesame seeds on top, and enjoy!

Generated with ♥︎ by Matcha Print

[yumprint-recipe id=’19’]