Keto Chicken and Cauliflower Rice Stir-Fry
A bold, plant-based stir-fry that combines juicy vegan “chicken,” tender cauliflower rice, and crisp veggies tossed in savory seasoning for quick, guilt-free satisfaction.
Ingredients
- 1 cup vegan chicken pieces
- 2 cups cauliflower rice
- 1 bell pepper sliced
- ½ cup snap peas
- ¼ cup shredded carrots
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp garlic minced
- ½ tsp grated ginger
- Salt and pepper to taste
- Green onions for garnish
- Sesame seeds optional, but bougie
Instructions
- Heat sesame oil in a skillet over medium heat.
- Add garlic and ginger, and sauté for 1 minute.
- Toss in vegan chicken, cook until lightly browned (about 5 minutes).
- Add bell pepper, snap peas, and carrots. Stir well.
- Cook for another 4 minutes until veggies are tender but snappy.
- Stir in cauliflower rice and soy sauce.
- Sauté everything together for 5 more minutes.
- Season with salt, pepper, and top with green onions.
- Sprinkle sesame seeds if you’re feeling cute.
- Serve warm and revel in your culinary skills.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 17g
Vitamins and Minerals (Per Serving)
- Vitamin C: 38%
- Iron: 14%
- Folate: 11%
- Vitamin A: 22%
- Magnesium: 13%
Additional Notes/Tips to Enhance Flavor
- Add a splash of lime juice for freshness.
- Use chili flakes if you need spice therapy.
- Swap soy sauce for coconut aminos if gluten-free.
- Don’t overcook cauliflower rice—mushy isn’t sexy.
- Pair with sparkling water and your favorite playlist.