Cauliflower Rice Stir Fry

October 13, 2018 11:50 AM

2 tablespoons canola oil
2 pounds boneless, skinless chicken breast
1 sweet onion
1 bunch of fresh asparagus 
1 red bell pepper
1 yellow bell pepper
12 oz. peas and carrot combo, fresh frozen
12 oz. cauliflower rice, frozen
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup WOWbutter (nut free) or peanut butter 
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon ginger
1 teaspoon onion powder
1/2 teaspoon white pepper

Cut the chicken into small pieces.  In a spouted bowl or large measuring cup, whisk together the soy sauce, water, soy butter, honey, garlic, ginger, onion powder & white pepper.

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Heat the oil in a skillet. Add the chicken and stir as it cooks over a fairly high heat.  Once it’s thoroughly cooked add in the onions and asparagus.  Continue to stir over a high heat.  Add the peppers next.  Continue stirring.  Add in the peas and carrots. Continue to stir.  Add the cauliflower rice & continue to stir.  Add the sauce and cook for a few more minutes as you continue to stir the sauce throughout the mixture.

Optional:  Add some cashews into the mix if you have a family without allergies.


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