Ingredients
Scale
- 14 oz (400g) boneless skinless chicken breast, sliced into thin strips
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 cup sliced bell peppers (mixed colors)
- 1 cup snap peas
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp sesame oil
- ¼ tsp red pepper flakes (optional)
- 1 cup whipped cauliflower rice (see note)
- Salt & black pepper to taste
Instructions
- Season chicken strips with salt and pepper. Heat olive oil in a large skillet or wok over medium-high heat. Cook chicken 4–5 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add broccoli, peppers, snap peas, and mushrooms. Sauté 4–5 minutes until crisp-tender.
- Add garlic and ginger, cook 30 seconds until fragrant.
- Stir in soy sauce, sesame oil, and red pepper flakes. Return chicken to pan and toss to coat. Cook 1–2 minutes until heated through.
- Serve hot over whipped cauliflower rice.
Notes
- To make whipped cauliflower rice: Pulse 2 cups riced cauliflower in a food processor until fine. Steam 3 minutes, then drain well. Whirl in a food processor with 1 tbsp butter or olive oil until fluffy.
- For extra protein: add ¼ cup chopped roasted peanuts or edamame.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: High Protein, Low Calorie, Gluten-Free (use tamari)
Nutrition
- Serving Size: 1 serving
- Calories: 245 Kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
