Lean + Green: Sesame Chicken and Vegetables with Cauliflower Rice

sesame chicken stir-fry, sautéed squash + bok choy, garlicky cauliflower rice

1713 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 286 | Category: Gluten-Free, Keto, Low-Calorie, Low-Carb, Lean and Green | Allergens: Contains Soy (Tamari) | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Potassium


Equipment:

  • - Food Processor
  • - Measuring Spoons
  • - Small Bowl
  • - Tongs
  • - Wok or Large Skillet

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray

What We Send:

  • - Cauliflower Florets
  • - Chicken Tenders
  • - Minced Garlic
  • - Minced Ginger
  • - Sesame Oil
  • - Sliced Bok Choy
  • - Sliced Yellow Squash
  • - Tamari Sauce

TK Table Talk:

What is the "signature dish" that you cook? Who taught you how to cook it?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Lean + Green: Sesame Chicken and Vegetables with Cauliflower Rice - Step 1

2. Make Sauce: Stir together ONLY half of garlic, ginger and tamari in a small bowl.

Lean + Green: Sesame Chicken and Vegetables with Cauliflower Rice - Step 2

3. Make Cauliflower Rice: Add cauliflower to the bowl of a food processor and pulse until broken into rice-size pieces. Heat a wok or large nonstick skillet over medium-high heat. Coat pan with cooking spray and add cauliflower, remaining half of garlic, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Cook 2 to 3 minutes or until tender. Remove from skillet and keep warm. Wipe skillet clean.

Lean + Green: Sesame Chicken and Vegetables with Cauliflower Rice - Step 3

4. Brown Chicken: Heat sesame oil in skillet. Sprinkle chicken with ¼ teaspoon each salt and pepper. Brown chicken 2 to 3 minutes on each side. Remove chicken from skillet.

Lean + Green: Sesame Chicken and Vegetables with Cauliflower Rice - Step 4

5. Finish Stir-Fry: Add squash to drippings in skillet. Sauté 5 minutes or until browned and almost tender. Add bok choy, chicken and sauce. Cook 2 more minutes or until chicken is done and bok choy is tender.

To Serve: Divide cauliflower rice evenly between 2 serving bowls or plates. Top with chicken and vegetables.

Pro Tip:

Pro Tip: Don’t want to pull out the food processor? Grate the cauliflower florets on a box grater instead.

Spice it Up!: Serve with a splash of Sriracha to heat things up.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.