YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
A vibrant and satisfying stir-fry featuring tender chicken breast, savory cauliflower rice, crisp bell peppers and carrots, with a touch of aromatic garlic and ginger. Finished with a drizzle of sesame oil and low sodium soy sauce, and enhanced with nutritious edamame for an extra protein boost. Enjoy every bite of this wholesome and flavorful meal!
INGREDIENTS
5 ounces Chicken Breast
1 cup Cauliflower
1/2 cup Bell Pepper
1/2 cup Carrot
2 cloves Garlic
1 teaspoon Ginger
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Sesame Oil
1/2 cup Shelled Edamame
PREPARATION
Thinly slice the chicken breast into bite-sized strips and mince the garlic and ginger.
Pulse cauliflower florets in a food processor until they resemble rice grains. Set aside.
Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the skillet and stir-fry for 4-5 minutes until lightly browned and nearly cooked through.
Add the minced garlic and ginger, and continue stir-frying for another 1 minute until fragrant.
Add the bell pepper and carrot slices to the skillet, and stir-fry for 2-3 minutes until they start to soften.
Mix in the cauliflower rice and soy sauce, stirring well to combine. Cook for an additional 2-3 minutes until the cauliflower is tender but not mushy.
Fold in the shelled edamame and cook for an extra minute to heat through.
Taste and adjust seasonings as needed. Serve immediately, garnished with a sprinkle of green onion if desired.