Teriyaki Chicken Stir-Fry with Cauliflower Rice

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups cauliflower florets, riced in a food processor
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 bell peppers, sliced
• 4 scallions, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Set aside.

2. 2

   2. Heat a large non-stick skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned.