YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
Savor this vibrant stir-fry featuring tender 6-ounce chicken breast sautéed with a rainbow medley of vegetables, including cauliflower rice, red bell pepper, broccoli, and a hint of carrot. Infused with aromatic garlic and ginger, a dash of low-sodium soy sauce, and finished with a touch of sesame oil and crunchy cashews, this dish offers a balance of lean protein and wholesome veggies in every bite.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Rice
1/2 cup sliced Red Bell Pepper
1/2 cup chopped Broccoli
1/4 medium Carrot (quartered)
1 tbsp Sesame Oil
1/8 cup chopped Cashews
1 tbsp Low-Sodium Soy Sauce
1 clove Garlic
1 tsp grated Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.
Prepare the vegetables: chop the cauliflower into rice-sized pieces if not using pre-packaged cauliflower rice, slice the red bell pepper, chop the broccoli, and quarter the carrot.
Mince the garlic and grate the ginger.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips and stir-fry for about 4-5 minutes until they begin to brown and are nearly cooked through.
Add the garlic, ginger, and vegetables (cauliflower rice, red bell pepper, broccoli, and carrot) to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender yet crisp.
Pour in the low-sodium soy sauce and toss to combine, cooking for another minute to let the flavors meld.
Remove from heat and gently stir in the chopped cashews for added crunch.
Serve immediately, enjoying the balance of lean protein, vibrant vegetables, and a hint of savory crunch.