Quick and Easy Japanese Chicken Stir Fry
Using this healthy twist on a traditional chicken stir fry cuts out half the calories and has 80% less fat. By baking the chicken and swapping cauliflower for rice, this recipe will give you all the same flavor of a stir fry while still helping you reach your goals
- 2 head cauliflower
- 1/2 cup coconut aminos
- 1/2 cup mirin (sweet rice wine)
- 2 Tablespoon coconut nectar
- 2 Tablespoon apple cider vinegar
- 4 Tablespoons organic chicken broth
- 6 teaspoons sesame oil, divided
- 2 pound skinless, boneless chicken breasts
- 16 ounces snow peas, halved lengthwise diagonally
- 2 bunch green onions, cut into 1-inch pieces
Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.
Combine coconut aminos, mirin, coconut nectar, apple cider vinegar and chicken broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes and then remove from heat.
Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons toasted sesame oil to pan; swirl to coat. Add chicken breasts to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1-inch slices.
Return pan to medium-high heat; add remaining 1 teaspoon toasted sesame oil to pan. Add snow peas and onions; sauté 2 minutes.
Add coconut amino mixture and chicken to pan cooking for 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently.
Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.
Nutritional Analysis: One serving equals: 256 calories, 6g fat, 621mg sodium, 25g carbohydrate, 6g fiber, and 28g protein.