If there’s anything we enjoy eating for dinner, its a simple teriyaki stir-fry with cauliflower rice, usually made with some chicken and whatever veggies I happen to have in the fridge. It’s a great way to use up expiring produce, not to mention a delicious way to enjoy them! Feel free to use whatever veggies you have on hand and any protein of your choosing, from chicken, beef, tofu, or just extra veggies.
Since I’m from Hawaii, we usually eat rice (with EVERYTHING!), but this month as we’re trying to shed some extra pounds thanks to the holidays, cauliflower rice is a wonderful, grain-free option! It also makes this meal whole30 and paleo friendly. I used a head of purple cauliflower, because just look how gorgeous it is! But, regular white cauliflower or any other color works just fine and may be easier to find.
If you’re not a big fan of cauliflower, white or brown rice, quinoa, or baked potatoes are other delicious options!
This meal is simple to throw together, healthy, and delicious! It’s also whole30, paleo, and vegan friendly, plus free of grains, gluten, and dairy! Enjoy, friends!
- avocado oil or coconut oil
- 2-3 chicken breasts, cut into strips (omit for vegan/vegetarian and use mushrooms or extra veggies)
- 2-3 garlic cloves, minced and divided
- 1 medium onion, peeled and chopped
- 1 whole bell pepper, seeded and sliced (I used half red and half yellow)
- 1 cup peeled and sliced carrots
- ½ small head red cabbage, shredded
- 2 cups (handfuls) whole frozen green beans
- 1 large yellow squash, sliced (can use zucchini or other vegetable of choice)
- salt and pepper, to taste
- teriyaki sauce (recipe below)
- cauliflower rice, brown rice, or baked potato
- ¾ cup coconut aminos (whole30/paleo/vegan equivalent of soy sauce), tamari (gluten-free) or regular soy sauce
- ⅓ – ½ cup fresh sweet chunks of pineapple, or more to taste (I suggest starting with a smaller amount and adding more to taste)
- 1 teaspoon toasted sesame oil, or more to taste
- 1–2 garlic cloves, peeled
- pinch of black pepper
- 2 green onion stalks, bulbs removed
- ¼ – ½ teaspoon fresh ginger, to taste (omit if you're not a fan of ginger)
- 1 large head of cauliflower, any color (I used purple)
- drizzle of avocado or other oil of choice
- Drizzle a bit of oil into a large skillet and place onto the stove over medium-hight heat. When the pan is hot, add cup-up chicken, half of the garlic, and season with a bit of salt and pepper. Cook for a few minutes, just until middle is no longer pink. Transfer cooked chicken to a plate and cover while you cook the veggies.
- If needed, drizzle a bit more oil into the pan. Add onions, peppers, carrots, cabbage, and season with a bit of salt and pepper. Sauté for 2-3 minutes. Add the remaining minced garlic, green beans, and squash and cook on high, stirring constantly, until veggies are crisp-tender.
- Add cooked chicken back to the pan of veggies and top with teriyaki sauce. Cook until thoroughly heated. Serve over cauliflower rice or other side of choice.
- Place all of the ingredients into a high powered blender and blend until smooth. Taste and adjust sweetness and seasonings, if needed. Pour sauce through a sieve to catch any remaining chunks that may not have gotten blended. Set sauce aside until needed.
- Cut cauliflower florets from the main large stem, discarding the hard stem. Rinse the florets well and pat dry. Grate florets with a box grater or in a food processor with grating/shredding attachment.
- Place cauliflower rice into a glass (or microwave-safe) dish with lid. Stir in a little avocado oil and microwave for 2-3 minutes, or until just tender. Alternatively you can sauté cauliflower in a lightly oiled pan over medium heat for a few minutes until cooked. Don't overcook. Serve right away.
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