This stir fry recipe is in my menu planning.
What’s for dinner at my house? More quick and easy yum that can be made and served in 30 minutes, which means AWESOMENESS to this mom! This week we’re adding a cauliflower rice stir fry combo to our menu planning to help us survive the weekly sports schedule. My stir fry recipe is filled with lots of delicious, fresh, healthy vegetables in addition to the cauliflower rice that’s trending in the culinary discussions = LOVE!
I recently shared this recipe on my regular ‘Real Food Fast’ segment at WNYT News Channel 13. I’m excited to say that this stir fry continues to be a big hit and I love sharing these veggie filled bites with my family and the communities I visit. In fact, people who don’t like asparagus and kids who normally don’t eat veggies have been enjoying their taste testing tries; personally I think it’s the secret sauce that makes it.
Below is a peek at my segment and I hope you enjoy this recipe just as much as I do, and the crew did.
Cauliflower Rice Stir Fry by Jodie Fitz
2 tablespoons canola oil
2 pounds boneless, skinless chicken breast
1 sweet onion
1 bunch of fresh asparagus
1 red bell pepper
1 yellow bell pepper
12 oz. peas and carrot combo, fresh frozen
12 oz. cauliflower rice, frozen
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup WowButter
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon ginger
1 teaspoon onion powder
1/2 teaspoon white pepper
Now let’s pull the stir fry together….
Dice the chicken into small pieces.
Wash the peppers. Remove the seeds and cut the peppers into thin slices.
Remove the peel from the onion, cut in half and the cut it into thin wedges. Separate the wedges into individual strips.
In a spouted bowl or large measuring cup, whisk together the soy sauce, water, WowButter(r), honey, garlic, ginger, onion powder & white pepper.
Heat the oil in a skillet. Add the chicken and stir as it cooks over a fairly high heat. Once it’s thoroughly cooked add in the onions and asparagus. Continue to stir the mixture over a high heat as you cook the vegetables. Add the peppers. Keep stirring the veggies. Add in the peas and carrots. Don’t stop stirring. Add the cauliflower rice & continue to stir. Add the sauce and cook for a few more minutes as you continue to stir the sauce throughout the mixture.
Once the veggies are crisp, but cooked you can FINALLY stop stirring!
Optional: Add some cashews into the mix!
Looking for other 30 minute recipes to survive dinner time and simplify your life? Check out my pan seared salmon that’s layered with all kinds of flavorful goodness.
Click here to grab the recipe.
Cheers to easy, but delicious meals!