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Sesame Ginger Chicken Stir-Fry with Cauliflower Rice

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.

Serves: 6
20 mins Prep Time 20 mins Cook Time
20 mins Prep Time
20 mins Cook Time
  • 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.

Nutrition information

(Amount per serving)

  • Calories: 225 Cholesterol: 49mg
  • Sodium: 415mg Protein: 25g
  • Total Fat: 9g Saturated Fat: 5g
  • Fiber: 4g Carbohydrate: 11g

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