Ingredients

• 1 chicken breast, boneless and skinless
• 4 tbsps soy sauce
• 2 tbsps honey
• 1 tsp ginger, finely grated
• 2 garlic, minced cloves
• 240 mls (1 cup) broccoli florets
• 1 carrot, thinly sliced
• 1 bell pepper, thinly sliced
• 240 mls (1 cup) snap peas
• 2 tbsps olive oil
• 480 mls (2 cups) cauliflower rice
• 2 green onions, sliced
• 1 tbsp sesame seeds
• to taste salt
• to taste black pepper

Instructions

1. Cut the chicken breast into thin, bite-sized strips.
2. In a small bowl, combine the soy sauce, honey, grated ginger, and minced garlic. Add the chicken strips and marinate for at least 15 minutes.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and no longer pink inside. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli florets, sliced carrot, bell pepper, and snap peas. Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes.
5. Add the cooked chicken back into the skillet with the vegetables and stir to combine. Cook for an additional 2-3 minutes to ensure everything is heated through.
6. In a separate skillet, lightly toast the cauliflower rice over medium heat for 2-3 minutes, stirring occasionally until it's heated through.
7. Serve the chicken and vegetable stir-fry over the cauliflower rice. Garnish with sliced green onions and sesame seeds. Season with salt and pepper to taste.

Notes

• A healthy and low-carb stir-fry option.
• You can substitute chicken with tofu for a vegetarian version.