Chicken and Broccoli Stir-Fry with Cauliflower Rice

Ingredients

• skinless chicken breast, sliced 4 oz
• broccoli florets 1 cup
• cauliflower rice 1 cup
• olive oil 1 tbsp
• low sodium soy sauce 1 tbsp
• ginger, minced 1 tsp

Method

1. Prepare Ingredients. Wash the broccoli and cut into bite-sized florets if not pre-cut. Slice the chicken breast into thin strips about 1/2 inch thick. Mince fresh ginger finely. Measure out cauliflower rice and other ingredients.
   Tip: Dry the chicken with paper towels to help it brown better.
2. Heat the Pan and Cook Chicken. Place a large non-stick skillet or wok over medium-high heat. Add half the olive oil (1/2 tbsp). When the oil is hot but not smoking, add the sliced chicken. Stir frequently and cook until the chicken is no longer pink inside and lightly browned outside, about 5-6 minutes.
   Tip: Avoid overcrowding the pan to ensure even cooking and browning.
3. Add Broccoli and Ginger. Push the cooked chicken to one side of the pan. Add the remaining olive oil (1/2 tbsp) to the empty side. Add the broccoli florets and minced ginger. Stir fry together for 3-4 minutes until broccoli is bright green and just tender but still crisp.
   Tip: If needed, add a tablespoon of water to help steam the broccoli and speed cooking.
4. Add Soy Sauce and Combine. Pour the low sodium soy sauce evenly over the chicken and broccoli. Stir everything together to coat well. Cook for another 1-2 minutes to let flavors meld and sauce slightly reduce.
   Tip: Taste and adjust seasoning if desired; add a pinch of black pepper or a splash of water if sauce is too salty.
5. Cook Cauliflower Rice. In a separate non-stick skillet over medium heat, add the cauliflower rice. Cook, stirring frequently, for about 5 minutes until heated through and slightly softened. No oil is necessary, but you may add a pinch of salt if you like.
   Tip: Avoid overcooking cauliflower rice to keep a nice texture similar to rice.
6. Serve. Plate the cooked cauliflower rice as a base and spoon the chicken and broccoli stir-fry over the top. Serve immediately while hot.
   Tip: Garnish with chopped green onions or a sprinkle of sesame seeds for extra flavor and presentation.

Pro tips

• Slice chicken thinly against the grain for tender pieces that cook quickly.
• Use a hot pan and avoid crowding to get a nice sear on the chicken and vegetables.