Every January, Andy and I look at each other and say “this year, we’re going to get fit.” And each year, we do. For a little bit. As we’ve gotten older, it’s certainly become a more difficult feat. We’ve tried just about everything between the two of us: Weight Watchers, Whole 30 and Paleo, vegetarian, no carb, no sugar, more exercise, no eating out. Any number of combinations. The one thing that’s stuck with me though, has been that Whole 30 or Paleo has helped curb my carb issue.
You see, I have a bread problem. I’m the person that buys that warm Italian loaf at the grocery store and has eaten it all before we’ve made it home. True story.
With Paleo and Whole 30, I can’t do that. We can’t have breads, rice, noodles. Basically all the things that I love. So when we’re trying to be good, we have cauliflower rice. Which I’ve blogged about before, but honestly it’s always a good refresher. Plus, I’ve found a much easier way to make it.
What is cauliflower rice, you may ask? It’s cauliflower. Yes, plain old cauliflower diced up, sautéed with garlic and onions and passed off as rice. Because, well… I wanted rice and couldn’t have it.
Save some time and buy the frozen cauliflower. You’ll thank me. Also buy a Ninja blender if you can. It’s a miracle worker and one of the best gifts we’ve gotten lately. Purees that cauliflower in an instant and is super easy to clean. Don’t believe me? Try it.
Chicken Stir Fry With Cauliflower Rice
1 bag of frozen cauliflower
2 tablespoons olive oil
1/4 sweet onion, diced
1 clove garlic, minced
salt and pepper, to taste
Place your frozen cauliflower into your blender and pulsate until it’s become fine. You don’t want large clumps.
In a medium skillet, heat olive oil. Add minced garlic and diced onion to the pan and cook on medium heat until onions have softened and started to brown.
Add frozen cauliflower to pan and fold it into the onions and garlic. Increase your temperate to medium-high heat. You want to cook out any water from your frozen cauliflower. Continue to cook and stir for 8-10 minutes. If your cauliflower looks watery, increase heat a bit and cook for a few more minutes.
I like to let mine brown a bit, so I prefer a higher temperature while cooking.
Chicken Stir Fry
2 large chicken breasts, cubed
1 large carrot, peeled
1/4 sweet onion
1 cup snow peas
2 cups broccoli
Stir Fry Sauce (We used Simply Asia’s General Tso)
For the main portion of your dish, sauté onions, carrots, and broccoli in large pan with some olive oil for 5 to 8 minutes or until onions and carrots have softened. Remove from pan and set aside.
Add chicken to pan and cook on medium-high heat until chicken is no longer pink inside, about 7-8 minutes. Add vegetables back into pan with snow peas. Add Stir Fry sauce and 1/4 cup of water, combine into vegetables and chicken. Add a lid and cook for an additional 5 minutes. Remove lid and cook until sauce has thickened.
Serve chicken stir fry over cauliflower rice and enjoy.
I love the bamboo spoon in the picture ! Recipe looks yummy.