By Emmy Norton
Cut the chicken breast into thin strips or bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of avocado or olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Cook until the vegetables are tender-crisp, about 4-5 minutes.
Add the chicken back to the skillet along with the coconut aminos. Stir to combine and heat through for an additional 2-3 minutes. Adjust seasoning with salt and pepper if needed.
While the chicken and vegetables are cooking, heat another skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, until tender, about 5 minutes. Season with a pinch of salt if desired.
Serve the chicken and vegetable stir-fry over the cauliflower rice. Garnish with sliced scallions.
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This Asian Stir-Fry Low-Carb Gluten-Free recipe is ready in 30 minutes and features boneless skinless chicken breast, cauliflower rice, red bell pepper and other delicious ingredients. Contains 360 calories total.
Cut the chicken breast into thin strips or bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of avocado or olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Cook until the vegetables are tender-crisp, about 4-5 minutes.
Add the chicken back to the skillet along with the coconut aminos. Stir to combine and heat through for an additional 2-3 minutes. Adjust seasoning with salt and pepper if needed.
While the chicken and vegetables are cooking, heat another skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, until tender, about 5 minutes. Season with a pinch of salt if desired.
Serve the chicken and vegetable stir-fry over the cauliflower rice. Garnish with sliced scallions.
Calories per Serving: 360
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