YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
A vibrant and satisfying stir-fry featuring tender chicken breast, lightly sautéed cauliflower rice, crisp bell pepper, snap peas, and onion, all infused with aromatic garlic and ginger. Finished with a splash of low-sodium soy sauce and a drizzle of extra virgin olive oil, this dish delivers a delicious balance of flavor and wholesome nutrition.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Rice
1/2 medium Red Bell Pepper
1/2 cup Snap Peas
1/2 small Onion
2 cloves Garlic
1 tsp Fresh Ginger
2 tsp Extra Virgin Olive Oil
1 tbsp Low-Sodium Soy Sauce
1 stalk Green Onion
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.
Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and stir-fry until lightly browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the sliced onion, minced garlic, and grated ginger until fragrant and the onion becomes translucent, about 2 minutes.
Add the red bell pepper and snap peas to the skillet, stirring frequently for an additional 2-3 minutes until they begin to soften but remain crisp.
Stir in the cauliflower rice and cook for another 2-3 minutes, allowing it to become tender.
Return the cooked chicken to the skillet and drizzle with low-sodium soy sauce. Toss everything together until well-combined and heated through.
Garnish with chopped green onion before serving.