Five-Spice Chicken with Edamame and Broccoli

Name: Five-Spice Chicken with Edamame and Broccoli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 1 package shelled edamame (thawed); 4 cup broccoli florets (cut into bite-sized pieces); 2 red bell peppers (medium, sliced into thin strips); 4 cup riced cauliflower; 4 clove garlic (minced); 2 tablespoon fresh ginger (finely grated); 3 green onions (thinly sliced); 2 tablespoon gluten-free tamari (low-sodium); 0.5 cup chicken broth (low-sodium); 1 tablespoon avocado oil; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 teaspoon Chinese five-spice powder; 0.5 teaspoon red pepper flakes (crushed)

Tender spiced chicken breast tossed with edamame, tender-crisp broccoli florets, and red bell peppers in a fragrant ginger-tamari sauce over cauliflower rice.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 6
Cuisine: Chinese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Sodium
Low-Sugar
Low-Fat

Ingredients

2 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
1 package shelled edamame (thawed)
4 cup broccoli florets (cut into bite-sized pieces)
2 red bell peppers (medium, sliced into thin strips)
4 cup riced cauliflower
4 clove garlic (minced)
2 tablespoon fresh ginger (finely grated)
3 green onions (thinly sliced)
2 tablespoon gluten-free tamari (low-sodium)
0.5 cup chicken broth (low-sodium)
1 tablespoon avocado oil
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon Chinese five-spice powder
0.5 teaspoon red pepper flakes (crushed)

Instructions

In a small bowl, whisk together the gluten-free tamari, low-sodium chicken broth, rice vinegar, Chinese five-spice powder, and crushed red pepper flakes to create the sauce.
Heat the avocado oil in a large wok or deep 12-inch skillet over medium-high heat. Add the chicken breast pieces and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F.
Transfer the chicken to a plate. Add the minced garlic and grated ginger to the hot pan, stirring constantly for 30 seconds until fragrant.
Add the broccoli florets, sliced red bell peppers, and thawed shelled edamame to the pan. Pour in 2 tablespoons of water, cover, and steam-sauté for 3 to 4 minutes until the broccoli is bright green and tender-crisp.
Return the chicken and any resting juices to the pan, pour the sauce over everything, and toss well for 2 minutes until hot and evenly glazed.
In a separate large nonstick skillet, warm the toasted sesame oil over medium heat, add the riced cauliflower, and sauté for 4 to 5 minutes until tender and heated through.
Divide the warm riced cauliflower among 6 bowls or meal prep containers, top with the stir-fried chicken and vegetable mixture, and garnish with sliced green onions.

Notes

Store 3 servings in airtight glass containers in the refrigerator for up to 3 days. Reheat in the microwave for 2 minutes until hot throughout.

Nutrition (per serving)

Calories: 360
Protein: 44 g
Carbohydrates: 17 g
Fat: 12 g
Fiber: 8.5 g
Sodium: 380 mg
Saturated Fat: 2 g
Sugar: 4.5 g
Cholesterol: 95 mg