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.