Description
A light and flavorful cauliflower rice sesame chicken bowl packed with protein, vegetables, and a savory sesame finish. Perfect for a quick, balanced meal in under 30 minutes.
Ingredients
¾ pound boneless skinless chicken breast or thighs, cut into ¼-inch cubes
½ teaspoon Diamond Crystal kosher salt
1 teaspoon avocado oil (plus extra for cooking)
3 large eggs
¾ teaspoon Red Boat fish sauce
½ small onion, diced
3 garlic cloves, minced
1 large carrot, peeled and diced
1 pound riced cauliflower (fresh or frozen)
¼ cup All-Purpose Stir-Fry Sauce
½ cup frozen peas, thawed
2 scallions, thinly sliced
½ teaspoon toasted sesame oil (optional)
Instructions
1. In a medium bowl, combine the diced chicken with kosher salt and avocado oil. Set aside.
2. Whisk the eggs with fish sauce until smooth.
3. Heat a non-stick or cast-iron skillet over medium heat, add oil, and cook the eggs until soft and scrambled. Transfer to a platter.
4. Wipe out the pan, add oil, then sauté onions and carrots with a pinch of salt until softened. Add garlic and cook until fragrant, about 30 seconds.
5. Add chicken to the pan and stir-fry until fully cooked and no longer pink. Transfer to the platter with eggs and vegetables.
6. Add cauliflower rice to the pan with a little oil. Cover and cook 3–5 minutes (or 1–2 minutes if frozen) until al dente.
7. Stir in the All-Purpose Stir-Fry Sauce until absorbed.
8. Return eggs, chicken, and vegetables to the pan. Mix in peas, scallions, and sesame oil.
9. Taste and adjust seasoning with more sauce or salt if needed. Serve warm in bowls.
Notes
This dish is excellent for meal prep as it reheats well.
You can substitute chicken thighs for juicier results or add extra vegetables such as broccoli, bell peppers, or snap peas.
For a spicy kick, drizzle with Texas Pete® Original Hot Sauce, Crystal® Hot Sauce, or Sriraja Panich Hot Sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired