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.

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