Zero point Chicken stir fry with cauliflower rice
Ingredients:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 4 cups cauliflower rice (fresh or frozen)
- 2 cups mixed stir-fry vegetables (bell peppers, broccoli, carrots, snap peas, etc.)
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- 1-inch piece of ginger (grated)
- 2 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp lemon or lime juice
- 1 tsp sesame oil (optional for extra flavor, 1 point if added)
- Cooking spray
Instructions:
- Prepare the Chicken:
- Spray a large skillet or wok with cooking spray. Heat over medium-high heat.
- Add chicken pieces and cook until browned and cooked through (about 6-8 minutes). Remove and set aside.
- Sauté Aromatics:
- Spray the skillet again. Add garlic, ginger, and onion. Stir-fry for 1-2 minutes until fragrant.
- Cook Vegetables:
- Add mixed vegetables and stir-fry for 4-5 minutes until tender-crisp.
- Add Cauliflower Rice:
- Stir in the cauliflower rice and cook for another 3-4 minutes until heated through.
- Combine Ingredients:
- Return chicken to the skillet. Add soy sauce, rice vinegar, and lemon/lime juice. Stir well to combine.
- Serve:
- Remove from heat. Serve immediately and enjoy!
Tips:
- Add a dash of red pepper flakes or Sriracha for extra spice.
- Use frozen stir-fry vegetable blends for convenience.
Benefits:
- Zero Points: This recipe is naturally low-calorie and high in protein and fiber.
- Meal Prep Friendly: It keeps well in the refrigerator for up to 4 days.
Enjoy your zero-point Chicken Stir Fry with Cauliflower Rice! 🍽️
