Ingredients:
For the Chicken:
- 1 lb (about 450g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (check for lower SmartPoints alternatives)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Stir Fry:
- 1 tablespoon olive oil
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 cup snap peas, ends trimmed
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
For the Cauliflower Rice:
- 1 medium-sized cauliflower, grated or processed into rice-like texture
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- In a bowl, combine the thinly sliced chicken with soy sauce, rice vinegar, hoisin sauce, sesame oil, and cornstarch. Allow it to marinate for at least 15 minutes.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.
- Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for an additional 2-3 minutes.
- Season the stir-fry with salt and pepper to taste.
- In a separate pan, heat 1 tablespoon of olive oil for the cauliflower rice. Add the grated cauliflower, and sauté for 5-7 minutes until it reaches a rice-like consistency. Season with salt and pepper.
- Serve the chicken stir-fry over the cauliflower rice.
- Optional: Garnish with chopped green onions or cilantro before serving.