This has nothing to do with stir fry, but don’t you agree that Trolls is the cutest movie ever? I’ve watched it at least 20 times with my boys and I’m still not sick of it. I love the cloud character that makes a cameo! “Little slappy, make Daddy happy?” Laughter across the household ensues every time we see that part. That movie just makes me feel good, and we have the best dance parties every time we watch it.
This post isn’t about the Trolls. This post is about stir-fry. Not the kind with loads of rice though! In fact, there are no grains in this recipe at all. Just tasty vegetables and chicken, and one unexpected ingredient that takes the flavor over the top! This is a perfect meal to prep on Sunday and portion out between four containers for lunches all week long!
1 Riced Cauliflower Head or (2) bags Steamed Riced Cauliflower bags
1 TBSP Coconut Oil (or cooking oil of your choice)
2 cups cooked and chopped chicken (great use for your rotisserie chicken)
1/2 cup Shredded Carrots
1 Red Bell Pepper, julienned
1 Green Bell Pepper, julienned
2 cups Frozen Broccoli
1 8oz can of Water Chestnuts
1/2 cup Sliced Mild Pepperoncinis
1-2 TBSP Modern Day Fox Kitchen Sink Seasoning, or the seasonings of your choice (salt, pepper, garlic powder, and onion powder are a great start!), season to your own taste preferences
If you are using the frozen steam bags of cauliflower, follow the directions to steam in the microwave. Open the bag and drain the water. If you are using raw cauliflower, here is a great link from the Minimalist Baker with concise instructions. Prepare and set to the side. NOTE: It’s important to try to get all the water out of the cooked cauliflower rice before adding to your stir-fry.
Heat oil in a large frying pan or wok.
Add julienned peppers and carrots to hot oil and saute until softened.
Add frozen broccoli and saute until defrosted and warmed. You may need to put a lid of your pan to help the frozen broccoli cook. (NOTE: When I am preparing this dish for a weekly food prep, I don’t worry about cooking the broccoli all the way through. When I reheat later in the week, it will cook in the microwave.)
Add water chestnuts and saute until warmed.
Add in cooked chicken and seasoning. Mix well until chicken is hot.
The steamed cauliflower only needs a minute or two of saute since it is already cooked. Add the steamed cauliflower after the other vegetables are cooked as shown in my photos below. The raw riced cauliflower will need a bit more time to saute and cook.
Finally, add in the pepperoncinis. This ingredient adds a lot of flavor and zest to this dish.
Serve immediately, or portion out in four meal prep containers to reheat and enjoy throughout the week.
OPTIONAL – Add Soy Sauce (not Paleo) or Coconut Aminos if you wish. If you do not have allergies to nuts, this stir fry is off the hook topped with roasted cashew pieces on top.