Sunday, July 23, 2017

Cauliflower Stir Fry

-1 head of cauliflower (approx 24oz), riced
-4 tablespoons reduced sodium soy sauce
-2 tablespoons sesame oil
-2 tablespoons rice vinegar
-2 tablespoons all natural peanut butter
-2 tablespoons vegetable oil, divided
-4 large eggs, beaten
-1 pound chicken breast, cut into 1 inch cubes
-2 cloves garlic, minced
-1 onion, diced
-6 onces broccoli florets, chopped
-2 carrots, peeled and chopped
-6 mushrooms, diced

1. To make cauliflower rice, pulse cauliflower in a food processor or blender until it resembles rice; set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and peanut butter (I like to heat it up in the microwave for a few seconds to get the peanut butter mixed in well)
3. In a large skillet, over medium heat, cook the 1 inch cubes of chicken; set aside.
4. While chicken is cooking, dice up garlic, onion, broccoli, carrots and mushrooms.
5. Once chicken is cooked, add 1 tablespoon veg oil over low heat, to cook your eggs; set aside. (I just scramble them up in the pan) 
6. Heat remaining 1 tablespoon vegetable oil in large skillet (or wok) over medium high heat. Add garlic and onion, stirring often until onions become translucent. Add in broccoli, carrots and mushrooms, stirring occasionally until vegetables are tender. 
7. Add in cauliflower, eggs, chicken & sauce mixture. Stir constantly, until heated through and cauliflower is tender.
8. Put in a bowl and enjoy!

No comments :

Post a Comment