# Cauliflower Rice Stir-Fry with Chicken: A Healthy Take on a Classic
## Your New Favorite Stir-Fry
This Cauliflower Rice Stir-Fry with Chicken is a game-changer for anyone looking for a healthy, low-carb alternative to traditional stir-fry. It has all the delicious flavors and textures you love, but with a fraction of the carbs. The cauliflower rice is surprisingly satisfying, and the tender chicken and crisp vegetables make for a perfectly balanced meal. It’s quick, easy, and perfect for a busy weeknight.
## Health Benefits
Cauliflower is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. It’s an excellent low-carb substitute for rice, helping to keep blood sugar levels stable. Chicken provides lean protein for muscle growth and repair, while the colorful array of vegetables offers a wide range of vitamins and fiber. This stir-fry is a fantastic way to get a variety of nutrients in one delicious bowl.
## Ingredients
* 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
* 1 large head of cauliflower, riced (about 4 cups)
* 1 tbsp sesame oil
* 1 tbsp olive oil or avocado oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1-inch piece of ginger, grated
* 1 red bell pepper, sliced
* 1 cup broccoli florets
* 1/2 cup carrots, julienned
* 1/4 cup soy sauce or tamari
* 1 tbsp rice vinegar
* 1 tsp sriracha or other chili sauce (optional)
* Green onions and sesame seeds for garnish
## Instructions
1. **Cook the Chicken:** In a large wok or skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. **Sauté the Aromatics:** Add the sesame oil to the same skillet. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and ginger and cook for another minute until fragrant.
3. **Stir-Fry the Vegetables:** Add the bell pepper, broccoli, and carrots to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
4. **Add the Cauliflower Rice:** Add the cauliflower rice to the skillet and stir to combine with the vegetables. Cook for 3-4 minutes, until the cauliflower is heated through.
5. **Combine and Sauce:** Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha (if using). Pour the sauce over the stir-fry and toss everything to coat.
6. **Serve:** Garnish with sliced green onions and sesame seeds. Serve hot and enjoy!
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