Easy Weeknight Chicken Stir-fry
I have tried replacing rice with riced cauliflower in the past and wasn't super impressed, but when mixed in with white rice, my family didn't notice it. This was an easy way to add extra veggies and fiber to this chicken stir-fry
Servings: 4 large bowls
Ingredients
- 1 pound chicken breasts
- 1/3 cup soy sauce
- 1/2 tablespoon ginger powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons honey
- 1 cup water
- 2 tablespoons olive oil
- 5 cups chopped veggies of choice
- 2 cups riced cauliflower
- 2-3 cups cooked rice I like to cook mine in 1/2 water and 1/2 broth
Instructions
- In a crockpot place chicken, soy sauce, ginger, garlic, onion and honey.
- Cook on low for 8 hours or on high for 4-5 hours. Once the chicken is cooked, shred.
- Heat olive oil, in a large skillet, add veggies and saute until tender.
- Add the chicken and sauce from the crockpot as well as well as the rice. Mix until evenly dispersed and serve warm.
Notes
I make this recipe with anything that is in season and it always turns out delicious. I also often use it as my "clean out the fridge" meal and just throw all the veggie scraps in.