with Cauliflower “Rice” & Veggies
Hands-on Time: 25-30 minutes // Time from start to finish: 30 minutes
(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet)
For the chicken:
Chop chicken breasts into bite size pieces and coat with a mixture of toasted sesame oil, freshly squeezed orange juice, a little gluten-free soy sauce, and Chinese five spice if you have it. If you like it, you could also add a dash of fish sauce for a kick of umami.
You can bake these in the oven or sear them on the stove top (or bust out the air fryer!), but remember how small the pieces are—it won’t take long!
For the “rice:”
Cauliflower rice is made just like cauliflower mashed potatoes (above), but you do not want the florets to touch water while they steam. This will introduce too much water and you will end up with mashed potatoes whether you wanted to or not. (This is the voice of experience!) Once knife tender (but maybe not yet fork tender), pop ‘em in the food processor and run in spurts until you have small rice-sized chunks.
For the veggies:
Any veggies you might find in a stirfy will work with this dish. Carrots, celery, green beans, asparagus, zucchini, green and/or sweet peppers, etc. Saute them quickly with garlic, ginger, and maybe some lemongrass.