The ultimate quick and easy weeknight dinner – stir fry. Load up this chicken dish with hearty veggies – bell peppers, asparagus and mushrooms. A protein-packed sauce made with Kitchen Basics® Chicken Bone Broth, crushed red pepper and arrowroot brings the dish together. Serve over cauliflower rice for a paleo-friendly meal.
For the Cauliflower Rice, cut florets from cauliflower. Pulse florets in batches in food processor until cauliflower resembles texture of rice. Heat coconut oil in large skillet on medium-high heat. Add cauliflower; cook and stir 2 minutes. Add bone broth and sea salt; cook 5 minutes longer or until cauliflower is tender. Set aside; keep warm.
For the Stir-Fry, mix bone broth, arrowroot and crushed red pepper in small bowl until smooth. Set aside. Heat coconut oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from skillet. Add vegetables, garlic, ginger and sea salt; stir fry 3 minutes or until tender-crisp.
Stir bone broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and cook 2 minutes or until thickened. Add chicken; stir fry until cooked through. Sprinkle with sesame seeds. Serve with Cauliflower Rice.
(Amount per serving)