YOUR SOLIN GENERATED RECIPE
Chicken Mince and Vegetable Stir-Fry with Cauliflower Rice
Savor a vibrant stir-fry featuring lean ground chicken breast mixed with a medley of colorful vegetables and fluffy cauliflower rice. This dish is quick, nourishing, and bursting with savory notes from garlic and a hint of soy sauce, all lightly sautéed in olive oil.
INGREDIENTS
200g Ground Chicken Breast
150g Cauliflower Rice
75g Sliced Bell Pepper
50g Julienned Carrot
50g Sliced Zucchini
2 tsp Olive Oil
1 tbsp Low Sodium Soy Sauce
1 clove Garlic
PREPARATION
Begin by prepping all your ingredients: rinse and chop the vegetables, rice the cauliflower if not pre-made, and mince the garlic.
Heat 2 teaspoons of olive oil in a large non-stick pan or wok over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the ground chicken breast to the pan, breaking it up with a spatula. Cook until lightly browned and fully cooked, about 5-6 minutes.
Stir in the sliced bell pepper, julienned carrot, and sliced zucchini. Sauté for another 3-4 minutes until the vegetables are tender yet crisp.
Mix in the cauliflower rice and drizzle in the soy sauce. Continue to cook for an additional 2-3 minutes, stirring frequently until the cauliflower is heated through.
Taste and adjust seasoning if needed, then remove from heat and serve immediately.