Some of my fresh Florida produce made it into an Asian dish as well. I experimented with a few different flavorings and this recipe turned out well. If you are watching your carb intake make the cauliflower version of the rice and, if not, just use your leftover regular rice.
Szechuan Chicken Stir-Fry
Serves 4
Ingredients
Sauce Mixture
1 tablespoon dark sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chile paste (such as sambal oelek)
1 tablespoon honey
2 teaspoons cornstarch
Stir-Fry
2 tablespoons peanut oil
2 cooked (poached) chicken breasts, shredded
Half of a large red bell pepper, cut into thin strips
2 cups broccoli florets, cut into small pieces
1 cup diagonally cut snow peas
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
1/4 cup (1-inch) slices green onion
Directions
Combine the sauce ingredients in a small bowl. Set aside
Heat a wok or large skillet over medium-high heat. Add the peanut oil; swirl.
Add bell peppers and broccoli and stir-fry for about 2 minutes. Add the next 4 ingredients (through garlic); stir-fry 1 minute. Add the shredded chicken, stir-fry 1 minute.
Add the sauce mixture; cook 30 seconds or until thickened. Add the green onions. Cook until heated through. Serve with the Cauliflower Rice dish or regular rice.
Asian Flavored Cauliflower “Rice”
Serves 4
Ingredients
10 oz pkg frozen cauliflower rice, defrosted or use the same amount of regular leftover cooked rice
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced ginger
Directions
Let the riced cauliflower drain in a colander for about 30 minute. Then place it on a paper towel.
In a wide-bottom skillet, heat the sesame oil over medium heat. Add the garlic and saute for about 1 minute.
Add the cauliflower rice. Stir-fry until the grains are dry and begin to crisp.
Stir in the rice vinegar, soy sauce and ginger. Stir-fry for another minute or two. Serve with the chicken.
Animalcouriers
Getting really into using cauliflower in this way. So delicious and filling!
Jovina Coughlin
I have discovered it also and never realized how many ways it could be prepared. I never gave it much of a chance in the past but I have come to appreciate its taste and low carb count.
Marisa Franca @ All Our Way
We certainly like our Asian foods. I guess you could say our tastes are catholic. Love your recipes. Have a great day and how about getting us some warm weather?
Jovina Coughlin
Boy I would love warm weather. I don’t remember ever having such a cold January. Yes Chinese is my second favorite cuisine. Stay warm.
Joyce Bollenbacher
It’s funny I just told Michele “let’s have stir fry tonight” than I go on Facebook and you have stir fry recipes today.
Jovina Coughlin
This would be a good dish to make if you have the ingredients.
Jovina Coughlin
This would be a good dish to make if you have the ingredients.
chef mimi
Love Asian flavors!!!
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For the Love of Cooking
Great flavors in this healthy and delicious looking meal.
Alma Vorrei
Love, love this szechuan chicken stir-fry recipe! Thanks! Great flavors, have already made it many times.
Snapshotsincursive
My kind of meal! 🌱🌶
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rhutcheson28
Last night I used rice in Asian Flavored Cauliflower “Rice” along with your recipe for Shrimp Stir-fry In Garlic-Ginger Sauce. It made for a good meal. Thanks, Jovina.
Jovina Coughlin
Thank you so much for making this recipe.
kaitiscotland
May I reblog this recipe Jovina?
Jovina Coughlin
Yes and thank you for asking.
kaitiscotland
We don’t have frozen cauliflower rice commercially (yet) in the UK. Glad to see you have it in the USA.
Jovina Coughlin
We do. You will have to use your processor to make the rice from a head of cauliflower.