Chicken stir fry with cauliflower rice

Chicken stir fry with cauliflower rice


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


  1. 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.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
  3. Add the marinated chicken to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add another tablespoon of olive oil. Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
  5. 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.
  6. Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for an additional 2-3 minutes.
  7. Season the stir-fry with salt and pepper to taste.
  8. 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.
  9. Serve the chicken stir-fry over the cauliflower rice.
  10. Optional: Garnish with chopped green onions or cilantro before serving.