Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons rice vinegar
  • 3 tablespoons coconut aminos
  • 1 tablespoon chili garlic paste, more to taste
  • 1 teaspoon fish sauce
  • 2 tablespoons high-heat oil
  • 1 lb. boneless, skinless chicken breast, diced into 1/2” pieces
  • 1 red onion, sliced thin
  • 2 cups broccoli florets
  • 1 cup mushrooms, thinly sliced
  • 1 red pepper, cored and sliced
  • 1/2 cup snap peas
  • 2 garlic cloves, minced
  • 1 bunch baby bok choy, sliced in half
  • 2 cups bean sprouts
  • 1 carrot, grated, or peeled to create thin strips
  • Sesame seeds, for garnish
  • 1 head cauliflower, riced
  • 1 teaspoon seasoned rice wine vinegar
  • 2 garlic cloves, minced
  • 3 green onions, thinly sliced
  • 1 teaspoon fine sea salt

Instruction

  • In a bowl, mix together rice vinegar, coconut aminos, chili garlic paste, and fish sauce. Set aside.
  • Heat oil in large skillet over medium-high heat.
  • Brown chicken on both sides, about 3-4 minutes each side. Remove from pan.
  • Add onion, broccoli, mushrooms, red pepper and snap peas and cook until soft, about 8-10 minutes.
  • Meanwhile make cauliflower rice: In a large skillet heat 1 tablespoon of oil. Add in cauliflower rice, seasoned vinegar, salt, and scallions.  Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften. Set aside when finished.
  • To the stir fry pan add the garlic, bok choy, bean sprouts and carrots and cook for 1 minute.
  • Return the chicken to the pan and add the sauce ingredients.
  • Cook until the bok choy has wilted and all of the veggies are cooked through.
  • Season to taste and serve hot with cauliflower rice. Top with sesame seeds.