Chicken Yakitori Stir-Fry
with broccoli / cauliflower rice

Name: Chicken Yakitori Stir-Fry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 24 oz Cauliflower florets; 2 Tbsp Butter; 10 oz Broccoli florets; 2 ribs Celery, sliced; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 1/4 cup Bragg's / coconut aminos; 2 Tbsp Water; 2 Tbsp Vinegar, rice; 1 Tbsp Honey; 1 lb Chicken breasts, boneless and skinless, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1/4 cup Stock, any type (sub water); 5 oz Coleslaw mix; 1 Tbsp Sesame seeds, white; for serving Hot sauce (opt)

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

The sauce for this stir-fry is savory and a bit sweet with a kick of fresh ginger. This is a variation of a recipe featured in February 2016 when our community members called it a great blank slate for just about any vegetables - feel free to swap out your favorites.

Dependency

Mulligatawny Soup

Ingredients

Metric

Servings:

Cauliflower Rice (for 2 nights):

Cauliflower florets - 24 oz
Butter - 2 Tbsp

Chicken Yakitori Stir-Fry:

Broccoli florets - 10 oz
Celery - 2 ribs , sliced
Ginger - 2 tsp , grated
Garlic - 2 cloves , chopped
Bragg's / coconut aminos - 1/4 cup
Water - 2 Tbsp
Vinegar, rice - 2 Tbsp
Honey - 1 Tbsp
Chicken breasts, boneless and skinless - 1 lb , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Stock, any type - 1/4 cup (sub water)
Coleslaw mix - 5 oz
Sesame seeds, white - 1 Tbsp
Hot sauce (opt) - for serving

Prep

Broccoli / Celery / Ginger / Garlic - Prep as directed. Store broccoli and celery each in their own containers. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
Make stir-fry sauce - Combine ginger, garlic, aminos, water, vinegar and honey. (Can be done up to 5 days ahead)
Cauliflower rice - This makes enough for 2 nights. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat a wok with first part of oil over medium-high heat. Add chicken and saute until golden brown and nearly cooked through, 4 to 5 minutes. Set chicken aside and return wok to heat.
Add second part of oil to heated wok and then broccoli. Saute broccoli for 1 minute to get it started cooking. Add stock to wok and cover with a lid. Steam broccoli for 2 minutes (steam for 2 to 3 minutes more if you'd like it very tender). Remove lid and add celery and coleslaw mix. Continue cooking vegetables until liquid has cooked off and vegetables are all tender.
Move vegetables to the side of the wok to create a donut shape with a hole in the center. Pour stir-fry sauce in the hole and wait for sauce to start bubbling.
Add chicken back to wok and toss everything together to combine. Continue cooking until chicken is cooked through.
Remove wok from heat and stir in sesame seeds.
If cauliflower rice was made ahead, reheat in the microwave (reserve half for Thursday).
Serve stir-fry over cauliflower rice. Finish with some hot sauce if you’d like. Enjoy!

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