Cauliflower rice is the base of this chicken and vegetable stir-fry that's lighter than its grain-based counterpart and cooks up quickly.
Preparation Time
30 mins
Cooking Time
14 mins
Total Time
44 mins
Calories
389 Calories
Recipe Instructions
Step 1
Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
2 eggs, beaten
1 tablespoon brown sugar
3 tablespoons vegetable oil
1 teaspoon cornstarch
1 tablespoon rice vinegar
4 garlic cloves, minced
2 teaspoons sesame oil, divided
1 teaspoon kosher salt, divided
6 tablespoons soy sauce, divided
5 scallions, chopped, light and dark green parts separated
1 (1 1/2 inch) piece fresh ginger, grated
2 pounds cauliflower rice
0.25 cup chopped peanuts
1.5 cups frozen peas and carrots
0.75 pound skinless, boneless chicken breasts, cut into small cubes
