Name: Teriyaki Stir-Fry with Cauliflower Rice
Ingredients: 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; 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); 1 large head of cauliflower, any color (I used purple); drizzle of avocado or other oil of choice

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

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Instructions

Stir-Fry:

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.

Teriyaki Sauce:

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:

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.

Category: Main Dish, Paleo, Grain-Free