Seared Ginger-Lime Chicken Stir-Fry with Cauliflower Rice
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A vibrant, nutrient-dense stir-fry featuring tender chicken and crisp veggies in a zesty ginger-lime sauce, served over a bed of light and fluffy cauliflower rice. This high-protein, low-calorie meal is perfect for supporting GLP-1 medication.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups cauliflower florets, riced in a food processor
- 1 medium red bell pepper, sliced
- 3 cups broccoli florets
- 2 tbsp fresh ginger, grated
- 3 tbsp lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 stalks green onions, thinly sliced
Instructions
- 1
1. In a large bowl, combine the chicken, red bell pepper, broccoli, ginger, lime juice, soy sauce, rice vinegar, sesame oil, garlic, red pepper flakes, salt, and black pepper. Toss to coat the chicken and vegetables evenly.
- 2
2. Heat a large non-stick skillet or wok over medium-high heat. Add the chicken and vegetable mixture and stir-fry for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
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