Sesame Ginger Chicken with Stir-Fried Vegetables and Cauliflower Rice
Tips for Experienced Cooks
To elevate this dish, consider using tamari instead of soy sauce for a richer, more nuanced flavor, especially if you're aiming for a gluten-free meal. For an added depth of flavor, toast the sesame seeds lightly before sprinkling them on top. Additionally, experimenting with the texture of the cauliflower rice by varying the pulsing time can provide a preferable mouthfeel. Infusing the oils with aromatics, like a piece of star anise or a cinnamon stick during the sautéing process, then removing them before adding the other ingredients, could introduce a subtle complexity to the flavors.
Step 1: Prepare the Cauliflower Rice
In a food processor, pulse the cauliflower florets until they are broken down into small rice-like pieces.
- 1 head cauliflower (riced)
Step 2: Sauté the Vegetables
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced red bell pepper, onion, broccoli florets, garlic, and ginger. Sauté for 5-7 minutes until the vegetables are tender-crisp.
- 2 tablespoons sesame oil
- 1 red bell pepper (sliced)
- 1 yellow onion (sliced)
- 2 cups broccoli florets
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
Step 3: Cook the Chicken
In a separate skillet, heat a drizzle of oil over medium-high heat. Add the diced chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- 1.5 pounds boneless, skinless chicken breasts (diced)
- 1 tablespoon vegetable oil
Step 4: Make the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, and honey.
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
Step 5: Combine and Serve
Add the cooked chicken, sautéed vegetables, and sauce to the skillet with the cauliflower rice. Toss everything together and cook for 2-3 minutes until the sauce has thickened slightly. Sprinkle the sesame seeds over the top.
- Cooked chicken from step 3
- Sautéed vegetables from step 2
- Sauce from step 4
- 2 tablespoons sesame seeds
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken breast
Fresh Produce & Herbs
- 1 head cauliflower
- 1 red bell pepper
- 1 yellow onion
- 2 cups broccoli floret
- 1 tablespoon ginger
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons sesame seed
- 1 teaspoon black pepper
Pantry Items
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
