Chicken Stir-Fry with Vegetables and Cauliflower Rice

Ingredients

• Chicken breast 6 oz
• Mixed stir-fry vegetables 2 cups
• Cauliflower rice 1.5 cups
• Soy sauce (low sodium) 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the chicken. Start by rinsing the chicken breast under cold water and pat it dry with paper towels. Then, cut the chicken into small, bite-sized pieces about 1-inch cubes. This helps the chicken cook evenly and quickly.
   Tip: Use a sharp knife to make cutting easier and safer.
2. Heat the pan and cook chicken. Place a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat for about 30 seconds. Once the oil is hot and shimmering, add the chicken pieces in a single layer. Cook the chicken for about 5-6 minutes, stirring occasionally, until all sides are golden brown and fully cooked (no pink inside).
   Tip: Avoid overcrowding the pan to ensure the chicken browns properly instead of steaming.
3. Add mixed vegetables. Add the 2 cups of mixed stir-fry vegetables to the pan with the cooked chicken. Stir everything together and cook for another 4-5 minutes until the vegetables are tender but still crisp.
   Tip: If using frozen vegetables, cook a bit longer until heated through.
4. Season with soy sauce. Pour 1 tablespoon of low sodium soy sauce over the chicken and vegetables. Stir well to evenly coat the ingredients with the sauce. Cook for an additional 1 minute to let the flavors meld.
   Tip: Taste and adjust seasoning if needed, you can add a pinch of black pepper or a small drizzle of honey for sweetness.
5. Cook cauliflower rice. While the stir-fry finishes, heat another non-stick pan over medium heat. Add the 1.5 cups of cauliflower rice and cook, stirring occasionally, for about 5 minutes until the cauliflower is tender but not mushy.
   Tip: Avoid adding water or oil to keep the cauliflower rice light and fluffy.
6. Serve the dish. Place the cooked cauliflower rice on a plate or bowl. Spoon the chicken and vegetable stir-fry over the cauliflower rice. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds for extra flavor and presentation.

Pro tips

• Cut vegetables into uniform sizes to ensure even cooking.
• Use a wok or large skillet for best stir-fry results to allow quick, high-heat cooking.