YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
Enjoy a vibrant and healthy stir-fry featuring tender chicken breast, nutrient-packed cauliflower rice, crisp red bell pepper, and a hint of sesame oil. Enhanced with a lightly scrambled egg for extra protein, this dish is a balanced medley of textures and flavors ideal for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower Rice
1/2 medium Red Bell Pepper
1 medium Carrot
1 large Egg
1 Garlic Clove
1 tbsp Low-Sodium Soy Sauce
1 tsp Sesame Oil
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Mince the garlic clove and set aside.
Prepare the vegetables: rinse the cauliflower and pulse in a food processor until it resembles rice. Dice the red bell pepper and carrot into small pieces.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and sauté briefly until fragrant.
Add the chicken strips to the skillet. Stir-fry until the chicken is nearly cooked through, about 4-5 minutes.
Mix in the diced red bell pepper and carrot, stirring for another 2 minutes until they begin to soften.
Stir in the cauliflower rice and drizzle the low-sodium soy sauce. Cook for an additional 3-4 minutes until the cauliflower is tender.
Push the stir-fry to one side of the pan and crack the egg into the empty space. Scramble the egg until fully cooked, then incorporate it into the mixture.
Toss everything together, ensuring an even distribution. Taste and adjust seasonings if necessary.
Serve hot and enjoy your nutrient-packed Cauliflower Rice Chicken Stir-Fry.