Chicken with Broccoli over Cauliflower Rice

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As I have said before, I try to avoid going out for Asian cuisine.  It’s usually full of things that make me feel like a Macy’s Thanksgiving Day parade balloon after eating it.  You all know exactly what I am talking about.

You would be surprised how quick an Asian inspired meal can come together at home and how much better you will feel after eating this, over the take-out.

Prep to table in less than 30 minutes.  Can’t beat that for a weekday meal!

Start by chopping your veggies.  We eat a lot of broccoli because the kids love it.  I added some yellow pepper for color.

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Then make the sauce.  All stuff that sits in most people’s pantries.  Well, if you have ever made anything Asian it does.

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Saute the veggies in some coconut oil for a few minutes, then remove and saute the chicken in coconut oil.

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Add sauce and cook for a couple of minutes then add the veggies back in a stir!  Cook a couple more minutes and that’s dinner!

Now for the cauliflower rice, you could definitely make your own BUT I found a wonderful huge bag of organic cauliflower rice at BJ’s and well, its super easy to just take some out and steam it.  You could definitely use regular rice here too.

The sesame seeds are totally optional.  I just think they are fun!

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Yield: 4 Servings

Chicken with Broccoli over Cauliflower Rice

Fast chicken and vegetable stir-fry beats takeout any day!

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 1/2 cup water
  • 2 tablespoons liquid aminos
  • 2 tablespoons hoisin sauce
  • 2 teaspoons arrowroot powder
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 lb broccoli
  • 1 yellow sweet pepper, sliced thinly
  • 2 tablespoons coconut oil
  • 12 oz skinless, boneless chicken, cut into bite-size pieces and salt and pepper added to taste
  • Cauliflower rice or hot cooked rice

Instructions

  1. For sauce, in a small bowl whisk together water, liquid aminos, hoisin sauce, arrowroot powder, ginger, garlic and sesame oil, till no clumps are present. Set aside.
  2. Cut flowerets from broccoli stems and cut flowerets into small pieces.
  3. In a wok or large skillet heat 1 tablespoon of the coconut oil over medium-high heat.
  4. Cook and stir broccoli in hot oil for 1 minute.
  5. Add sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
  6. Add remaining oil to wok or skillet.
  7. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.
  8. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly.
  9. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through.
  10. Serve over cauliflower or regular rice.
  11. If desired, garnish with toasted sesame seeds.
Cuisine: Asian | Recipe Type: Main Dishes

Notes

21 Day Fix (without Cauliflower Rice): 1G 1R 1O 2T

7.6.2
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http://thepotterspantry.com/2016/11/chicken-with-broccoli-over-cauliflower-rice/

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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