Stir-Fried Chicken With Cauliflower And Carrots Recipe

Name: Stir-Fried Chicken With Cauliflower And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cauliflower floret; 1 cup carrot, peeled, sliced diagoally; 2 1/2 teaspoons peanut oil, divided or 2 1/2 teaspoons canola oil; 2 garlic cloves, finely minced; 2 teaspoons fresh ginger, peeled and grated; 3 scallions, white part only, chopped; 1 lb boneless skinless chicken breast; SAUCE; 1/3 cup low-sodium low-fat chicken broth; 1 tablespoon hoisin sauce; 2 teaspoons soy sauce; 1/2 teaspoon chili paste with garlic (optional); 2 teaspoons cornstarch or 2 teaspoons arrowroot; GARNISH; 2 tablespoons unsalted dry roasted peanuts, coarsely chopped

Servings: persons

1 cup cauliflower floret
1 cup carrot, peeled, sliced diagoally
2 1/2 teaspoons peanut oil, divided or 2 1/2 teaspoons canola oil
2 garlic cloves, finely minced
2 teaspoons fresh ginger, peeled and grated
3 scallions, white part only, chopped
1 lb boneless skinless chicken breast
SAUCE
1/3 cup low-sodium low-fat chicken broth
1 tablespoon hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili paste with garlic (optional)
2 teaspoons cornstarch or 2 teaspoons arrowroot
GARNISH
2 tablespoons unsalted dry roasted peanuts, coarsely chopped

1
In a pot of boiling water add the cauliflower and carrots. Turn off the heat and let the vegetables stand for about 2 minutes. Drain and set aside.
2
Combine all the sauce ingredients and mix well to dissolve he cornstarch or arrowroot. Set aside.
3
In a large wok or heavy skillet, heat half the oil over high heat.
4
Swirl the oil around to coat the bottom of the pan. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the chicken and continue to stir-fry for 4 or 5 minutes or until chicken is cooked through.
5
Add the cauliflower and carrots and continue to stir-fry for 2 to 3 minutes to coat the vegetables with the garlic mixture.
6
Give the sauce another quick stir and add to the pan. Cook for 1 to 2 minutes until sauce coats everything and is slightly thickened.
7
Garnish with peanuts and serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup cauliflower floret, 1 cup carrot, peeled, sliced diagoally, 2 1/2 teaspoons peanut oil, divided or 2 1/2 teaspoons canola oil, 2 garlic cloves, finely minced, and more.

Yes, Stir-Fried Chicken With Cauliflower And Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Chicken With Cauliflower And Carrots

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