Chicken Stir-Fry with Cauliflower Rice
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I love this meal so much! It just feels really healthy, and it’s easy to swap ingredients in and out depending on what you have on hand.
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Chicken Stir-Fry with Rice
Ingredients
- 2/3 cup coconut aminos
- 1 tablespoon arrowroot powder
- 1/4 cup honey
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 pound chicken chopped
- 1 tablespoon coconut oil
- 1 head bok choy chopped
- 1 head broccoli chopped
- 8 ounces water chestnuts
- 2 cups carrot shredded
- 1 small onion chopped
- 4 cups cauliflower rice cooked
Equipment
Instructions
- Stir the arrowroot into the aminos, then add the honey, ginger, and garlic.
- Marinate the chicken in the sauce for at least 30 minutes in the fridge.
- Heat the oil in a large skillet or wok over medium heat. Cook the chicken (keep the marinade set aside) until cooked through, about 5-10 minutes depending on how thick your slices are.
- Add the veggies and marinade and bring to a boil. Cook until the veggies are tender, about 10 minutes, then stir in the cauliflower rice and serve.
Nutrition
Calories: 858kcal | Carbohydrates: 133g | Protein: 50g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 2478mg | Potassium: 2147mg | Fiber: 20g | Sugar: 26g | Vitamin A: 30400IU | Vitamin C: 333.3mg | Calcium: 380mg | Iron: 7.4mg