Simple Stir Fry

Name: Simple Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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); 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!)); 1 large head Cauliflower; 2 tsp peanut or vegetable oil; salt and pepper to taste

Feb 20, 2015

Simple Stir Fry

This stir fry has a really simple sauce that is a great alternative to store bought variations. Combined with cauliflower “rice” and lots of veggies, it’s the perfect dinner!

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Dishes

Servings people

Calories 358 kcal

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.