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Chicken Cauli Stir Fry

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Chicken Cauli Stir Fry

Delicious chicken is complemented by a variety of tasty stir fry veggies in this easy-to-cook, low-carb meal.
PREP TIME
10 minutes
COOK TIME
20 minutes
TOTAL TIME
30 minutes
COURSE
Lunch/Dinner
CUISINE
Asian
SERVINGS
3
EQUIPMENT
  • Knife
  • Cutting Board
  • Measuring Cup
  • Measuring Spoons
  • Non-Stick Frying Pan
  • Stove
INGREDIENTS
  • 3 boneless, skinless chicken breasts, cubed
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 large red pepper
  • 1 Tbsp. sesame oil
  • 1/3 cup low-sodium chicken broth, more if needed
  • 1 tsp minced garlic
  • ½ tsp fresh ginger, minced (or 1/8 tsp. powdered ginger)
  • 2 tsp low-sodium soy sauce
  • 1 tsp cornstarch, dissolved in 1 Tbsp. water
INSTRUCTIONS
  1. Heat a large, non-stick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well.
  2. Add chicken to pan and heat until cooked through.
  3. Add the vegetables and sauté for a minute. Add in the chicken broth, garlic, and ginger, and toss to blend.
  4. Cook about 4 minutes, stirring constantly. Add more chicken broth if moisture is needed.
  5. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in soy sauce and cornstarch mixture. Heat and stir until thickened (1-minute).
  6. Stir mixture to coat chicken and vegetables with the sauce.
NOTES

Profile Exchange: 4oz very lean protein, 1 cup vegetables, 1 fat, 1 flex food

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