Cauliflower Rice Stir Fry

Ingredients

• 4 cups Cauliflower Rice
• 1 pound Chicken Breast (cut into bite-sized pieces)
• 1 cup Broccoli Florets
• 1 cup Carrots (sliced thinly)
• 1 cup Bell Pepper (diced (any color))
• 2 Green Onions (chopped)
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 3 tablespoons Coconut Aminos
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sesame Oil
• 1 teaspoon Arrowroot Powder (mixed with 1 tbsp water)
• 1/4 teaspoon Red Pepper Flakes (optional, for heat)
• 1 tablespoon Sesame Seeds (for garnish)
• 2 tablespoons Avocado Oil

Instructions

1. 1

   In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.

2. 2

   In a separate small bowl, whisk together arrowroot powder and water to create a slurry. Set aside.

3. 3

   Heat avocado oil in a large skillet or wok over medium-high heat.

4. 4

   Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

5. 5

   Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.

6. 6

   Add broccoli, carrots, and bell pepper to the skillet and stir-fry for 3-5 minutes, until slightly tender.

7. 7

   Add the cauliflower rice to the skillet and stir-fry for another 3-5 minutes, until heated through.

8. 8

   Return the cooked chicken to the skillet.

9. 9

   Pour the sauce over the mixture and stir well to combine. Bring to a simmer and stir in the arrowroot slurry. Cook until the sauce has thickened slightly, about 1-2 minutes.

10. 10

    Stir in the green onions. Garnish with sesame seeds and serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.