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Chicken and Broccoli Stir Fry with Cauliflower Rice 

This is from my recipe collection for Insulin Resistance Awareness... A healthy option to replace Chinese take-out. Packed with protein and fiber, you're sure to love this quick healthy dinner. You can make this a ready in 5 minute dish by using frozen cauliflower rice. Or use fresh cauliflower head to make the "rice" (see my recipe for this). Very low carb/keto friendly dinner. Need help getting more protein? Garnish with cashews, almonds, or peanuts.

Chicken and Broccoli Stir Fry with Cauliflower Rice 


1 pound boneless, skinless chicken thigh  thinly sliced

1 tbsp.  extra virgin olive oil

3 cups broccoli florets

3 Tbsp. liquid aminos

1 tsp. arrowroot starch

1/4 tsp. red pepper flakes (Optional)

2 Tbsp. grated ginger

3 garlic cloves, minced

1 bunch green onions (chopped)

Sesame seeds for garnish

cauliflower rice (prepared)


Heat a large skillet over medium-high heat with olive oil. Add chicken and stir fry until browned, dump into bowl or plate and  set aside.

Add the broccoli to the skillet and cook for about 3 minutes, or until tender but still crisp.

In a small bowl, whisk together soy sauce, arrowroot starch  red pepper flakes, ginger and garlic cloves.

Return the chicken to the skillet and add the soy sauce mixture. Continue to stir fry for another 2-3 minutes until the sauce becomes thick.  Remove from heat, place on top of a serving of cauliflower rice and garnish with green onions and  toasted sesame seeds. 

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