YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
Enjoy a light yet satisfying stir-fry featuring tender chicken breast sautéed with a medley of crisp vegetables and aromatic ginger-garlic, all tossed in a savory low-sodium soy-sesame sauce and served over a bed of fluffy cauliflower rice. This dish offers a vibrant burst of flavors and textures, making it a perfect quick meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Rice
1/2 medium Red Bell Pepper
1/2 cup Snap Peas
2 cloves Garlic
1 tsp Fresh Ginger
1 tbsp Low Sodium Soy Sauce
2 tsp Sesame Oil
PREPARATION
Cut the chicken breast into thin strips to ensure quick and even cooking.
Heat a non-stick skillet over medium-high heat and add the sesame oil.
Add the chicken strips to the skillet and sauté until golden on the outside and cooked through, about 5-6 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red bell pepper and snap peas to the skillet, stirring well to combine. Sauté for 2-3 minutes until the vegetables are slightly tender but still crisp.
Mix in the cauliflower rice and drizzle the low sodium soy sauce over the ingredients, stirring to combine well and allow the flavors to meld for another 2 minutes.
Taste and adjust seasoning if needed, then serve warm.