Weeknight Chicken Stir-Fry
with cauliflower rice
- Cauliflower, small - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- Garlic - 3 cloves, chopped
- Bragg's / coconut aminos - 4 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Honey - 1 Tbsp
- Stock, any type - 1/2 cup
- Carrots - 8 oz, thinly sliced
- Celery - 2 stalks, sliced at a bias
- Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
- Green onions - 4 stalks, green and white parts chopped and separate
- Chicken thighs, boneless and skinless - 1 lb (sub chicken breasts)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Arrowroot powder - 2 tsp
- Water - 3 Tbsp
- Limes - 1/2, juice of
- Hot sauce (opt) - for serving
- Cauliflower rice - Double if making Wednesday night's night's dinner. 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)
- Make stir-fry sauce - Chop garlic. Mix garlic with aminos, rice vinegar, honey and stock. (Can be done up to 5 days ahead)
- Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
- Mushrooms / Green onions - Prep as directed. Store mushrooms and white and green parts of green onions separately.
- Chicken - Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Heat a wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Saute for 3 to 4 minutes and remove chicken from pan and set aside (don’t worry, it doesn’t have to be cooked all the way yet).
- Return wok to heat and then add second part of cooking oil. Add white parts of green onions, carrots and celery to heated oil with a sprinkle of salt. Saute for ~8 minutes, until carrots are tender but still crunchy. If the pan ever looks too dry and ingredients may burn, add a splash of water or chicken stock.
- Whisk together arrowroot powder and water.
- Add mushrooms and chicken to vegetables in the wok. Push all ingredients to the sides forming a hole in the middle. Pour stir-fry sauce and arrowroot / water mixture into hole. Wait for it to bubble and darken before tossing everything through and making sure all the ingredients are coated in the sauce.
- Continue cooking until chicken is cooked through.
- Remove from heat and squeeze lime juice over top.
- If cauliflower rice was made ahead, reheat in the microwave. (Remember to reserve half for Wednesday.)
- Serve stir-fry over cauliflower rice with green parts of green onions and some hot sauce (if you’d like) on top. Enjoy!
Pretty basic stir fry. I liked the tang from the lime at the end. I made one and a half times the sauce, but I don't think it really needed it. Very easy, and easy to put in whatever veggies we have. Will make this again.0 Helpful
I really liked this! It was easy to cook (I prepped everything ahead of time). I will make this again.0 Helpful
For vegetarian version: so good! Really enjoyed this. Have never used bok choy before and was quite good!! Really no complaints - delicious and easy and I'm looking forward to lunch left overs tomorrow! :)0 Helpful
Used frozen Asian mix veggies for even quicker meal.0 Helpful
Nice, easy basic stir fry recipe. We enjoyed it and ate the leftovers the day after.0 Helpful
Came together quickly. Used my first wok ever for this recipe, and love it! I added some bamboo shoots and steamed mixed veggies that I had on hand. Very good!0 Helpful