Stir Fry Burmese Chicken – CE
cauliflower rice
  • Clean Eating
  • one pan, poultry
Stir Fry Burmese Chicken – CE
cauliflower rice
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 4 boneless chicken breasts
  • 2 T cornstarch
  • salt and pepper to taste
  • 1 t Chinese 5 spice powder
  • 1/2 C liquid aminos
  • 2 T honey
  • 2 T rice vinegar
  • 1 T Sriracha
  • 1 T minced garlic
On Cooking Day
  • 2 T canola oil
  • 14 oz stir fry vegetables or frozen stir fry vegetables
  • 2 bag frozen cauliflower rice

Instructions

To Assemble
  1. Cut chicken into bite-sized pieces. Add chicken and next 3 ingredients to large zipper bag. Zip to seal and toss around to mix.
  2. Add remaining ingredients to small bowl with lid.
To Cook
  1. Heat oil in large skillet over medium heat. Cook chicken in skillet until cooked through. Set chicken aside.
  2. Add veggies and cook for another 4-5 minutes. Add back in chicken and sauce and cook for 1-2 more minutes, or until sauce is heated.
  3. Cook cauliflower rice according to package directions and serve with chicken and veggies.

Ingredients

Prep
  • 4 boneless chicken breasts
  • 2 T cornstarch
  • salt and pepper to taste
  • 1 t Chinese 5 spice powder
  • 1/2 C liquid aminos
  • 2 T honey
  • 2 T rice vinegar
  • 1 T Sriracha
  • 1 T minced garlic
On Cooking Day
  • 2 T canola oil
  • 14 oz stir fry vegetables or frozen stir fry vegetables
  • 2 bag frozen cauliflower rice

Instructions

To Assemble
  1. Cut chicken into bite-sized pieces. Add chicken and next 3 ingredients to large zipper bag. Zip to seal and toss around to mix.
  2. Add remaining ingredients to small bowl with lid.
To Cook
  1. Heat oil in large skillet over medium heat. Cook chicken in skillet until cooked through. Set chicken aside.
  2. Add veggies and cook for another 4-5 minutes. Add back in chicken and sauce and cook for 1-2 more minutes, or until sauce is heated.
  3. Cook cauliflower rice according to package directions and serve with chicken and veggies.
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