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Wife Mama Foodie

Making Healthy Taste Good

January 9, 2017

Simple Teriyaki Stir-Fry with Cauliflower Rice

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Teriyaki Stir-Fry with Cauliflower Rice | Whole30/paleo friendly. Can easily be made vegan/vegetarian.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.

Teriyaki Stir-Fry with Cauliflower Rice | Whole30/paleo friendly. Can easily be made vegan/vegetarian.
Teriyaki Stir-Fry with Cauliflower Rice | Whole30/paleo friendly. Can easily be made vegan/vegetarian.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! 

Teriyaki Stir-Fry with Cauliflower Rice | Whole30/paleo friendly. Can easily be made vegan/vegetarian.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!

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Teriyaki Stir-Fry with Cauliflower Rice


  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x
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Description

This healthier whole30 friendly teriyaki chicken stir-fry is full of nutritious vegetables and served on a bed of cauliflower rice. Grain and gluten free. Feel free to substitute any veggies you have on hand for the ones listed!


Ingredients

Scale

Stir-Fry:

  • 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
  • 1/2 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

Teriyaki Sauce:

  • 3/4 cup coconut aminos (whole30/paleo/vegan equivalent of soy sauce), tamari (gluten-free) or regular soy sauce
  • 1/3 – 1/2 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
  • 1/4 – 1/2 teaspoon fresh ginger, to taste (omit if you’re not a fan of ginger)

Cauliflower Rice:

  • 1 large head of cauliflower, any color (I used purple)
  • drizzle of avocado or other oil of choice

Instructions

Stir-Fry:

  1. 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.
  2. 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.
  3. 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.

Teriyaki Sauce:

  1. 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.

Cauliflower Rice:

  1. 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.
  2. 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.
  • Category: Main Dish, Paleo, Grain-Free

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Filed Under: All Recipes Tagged With: Asian, cauliflower rice, Chicken, coconut aminos, Dairy Free, Gluten Free, Grain Free, Healthy, Paleo, rainbow veggies, stir-fry, teriyaki, Vegan, Vegetable, Vegetarian, Veggie, Whole30

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Reader Interactions

Comments

  1. kara says

    January 12, 2017 at 12:46 pm

    Aside from the fact that this recipe has the coolest colors ever… it looks DELISH!

    Reply
  2. Carrie Ford-Coates says

    January 11, 2017 at 8:02 am

    Where do you get purple cauliflower? This looks incredible and healthy! I am going to try this with regular white cauliflower since I am not sure where to pick some purple up!

    Reply
  3. Gladys says

    January 11, 2017 at 1:10 am

    This looks colourful and amazing! We love cauliflower so need to add this to our weekend recipes to make.

    Reply
  4. Raluca @ Playful Notes says

    January 10, 2017 at 8:40 pm

    Wow, you took some amazing photos! The food looks really great and tasty!
    I can’t wait to try the recipes!

    Reply
  5. Laura | Tutti Dolci says

    January 10, 2017 at 4:26 pm

    This rainbow stir fry is just stunning! Healthy eating has never looked better 🙂

    Reply
  6. lauren says

    January 10, 2017 at 1:01 pm

    A. These photos are bea-you-tiful. B. That purple cauliflower is stunning. C. I am positively trying this recipe!

    Reply
  7. Tami @ The Inspiration Lady says

    January 10, 2017 at 12:39 pm

    Ooh, the colors are so pretty. 🙂 I’ll definitely have to try this out sometime!

    Reply
  8. K. Elizabeth says

    January 10, 2017 at 12:39 pm

    I’m definitely a stir-fry girl! I love that this dish is so colorful and looks really delish. I’m going to have to hunt down purple cauliflower in our area and give it a try.

    Reply
  9. Sarah Jean Althouse says

    January 10, 2017 at 10:48 am

    Holy cow this is gorgeous! Talk about eating your colors

    Reply
  10. Lianne says

    January 10, 2017 at 6:02 am

    Oh my goodness! I’ve never seen purple cauliflower before. The colours in this dish are amazing, it looks so yummy.
    Lianne @ http://www.makesbakesanddecor.com

    Reply

Trackbacks

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    […] Woodstock’s organic frozen vegetables, such as their chopped kale, edamame, bell peppers, baby asparagus, and mixed mushrooms, along with Simply Balanced’s organic chopped spinach and broccoli are all great veggies to mix and match to make a quick and healthy weeknight teriyaki stir-fry. […]

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    January 2, 2018 at 12:50 pm

    […] Woodstock’s organic frozen vegetables, such as their chopped kale, edamame, bell peppers, baby asparagus, and mixed mushrooms, along with Simply Balanced’s organic chopped spinach and broccoli are all great veggies to mix and match to make a quick and healthy weeknight teriyaki stir-fry. […]

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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