Description
This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!
Ingredients
- ¾ pound skinless, boneless chicken breasts, cut into small cubes
- 6 tablespoons soy sauce, divided
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil, divided
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 5 scallions, chopped, light and dark green parts separated
- 4 garlic cloves, minced
- 1 (1 1/2 inch) piece fresh ginger, grated
- 2 pounds cauliflower rice
- 1 teaspoon kosher salt, divided
- 1 ½ cups frozen peas and carrots
- 2 eggs, beaten
- ½ cup finely diced fresh pineapple
- ¼ cup chopped peanuts (Optional)
- 1 tablespoon rice vinegar
Instructions
- Stir chicken
- 1 tablespoon soy sauce
- brown sugar
- 1 teaspoon sesame oil
- and cornstarch together in a large bowl.
- Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
- Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions
- garlic
- and ginger; cook and stir until fragrant and softened
- 1 to 2 minutes.
- Stir 4 tablespoons soy sauce
- cauliflower rice
- and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp
- about 3 minutes. Stir peas and carrots into the wok. Cook
- stirring occasionally
- until warmed through
- about 5 minutes.
- Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled
- about 2 minutes. Stir in chicken
- remaining 1 tablespoon soy sauce
- remaining 1 teaspoon sesame oil
- dark green parts of the scallions
- pineapple
- peanuts
- and rice vinegar.
Prep Time: 30 mins
Cook Time: 14 mins
Total Time: 44 mins
Servings: 4