Spicy Korean Chicken Stir-Fry

Tender pieces of chicken and an array of crisp vegetables are tossed in a savory, slightly spicy Korean-inspired sauce, served over fluffy cauliflower rice.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 8
• Cuisine: Korean
• Difficulty: Easy
• Cost: $5.00/serving

Dietary

• Low-Carb
• High-Protein
• High-Fiber
• Nut-Free
• Low-Sugar

Tags

• stir-fry
• quick
• spicy
• savory
• healthy

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon sesame oil (divided)
• 1 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 4 clove garlic (minced)
• 1 fresh ginger (grated)
• 2 head broccoli (cut into florets)
• 2 red bell peppers (large, thinly sliced)
• 1 pound green beans (trimmed)
• 0.5 cup low-sodium soy sauce
• 2 tablespoon rice vinegar
• 1 teaspoon sriracha
• 2 cauliflowers (large)
• 2 tablespoon fresh green onions (chopped)
• 1 tablespoon sesame seeds

Instructions

1. In a medium bowl, toss the cut chicken breast with 1 tablespoon of sesame oil.
2. Heat the olive oil and remaining 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-7 minutes, until cooked through. Remove chicken from skillet and set aside.
3. Add sliced yellow onion, minced garlic, and grated fresh ginger to the skillet. Stir-fry for 2-3 minutes until fragrant.
4. Add broccoli florets, sliced red bell peppers, and trimmed green beans to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
5. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, and sriracha (if using) to create the sauce.
6. Return cooked chicken to the skillet with the vegetables. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
7. While the stir-fry cooks, prepare the cauliflower rice. Coarsely chop cauliflower heads and process in a food processor until it resembles rice. Alternatively, use a box grater. You should have about 6-7 cups of riced cauliflower.
8. In a separate large pot, add riced cauliflower with 1/4 cup water. Cover and cook over medium heat for 5-7 minutes, or until tender. Drain any excess water.
9. Serve the Spicy Korean Chicken Stir-Fry over the cauliflower rice, garnished with fresh green onions and sesame seeds if desired. Allow remaining portions to cool completely before portioning and storing for meal prep.

Notes

To customize spice, increase or decrease sriracha, or add a pinch of red pepper flakes. Leftovers will keep well for 3-4 days in the refrigerator. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 420
• Protein: 40.5 g
• Carbohydrates: 16.5 g
• Fat: 20 g
• Fiber: 9.8 g
• Sodium: 590 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 105 mg