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Products used in this recipe
Cauliflower, Chicken and Kyoto Vegetable Firecracker Stir Fry
Yield: 4 Servings (14 oz.)
Yield: 4 Servings (14 oz.)
This colorful Chinese stir fry—with riced cauliflower, Kyoto vegetables and spicy chicken—comes together quickly and works for your carryout menu, or as an in-house option.
Ingredient | Weight | Measure |
|---|---|---|
32 oz. | ||
Green onions, chopped | 1/4 cup | |
Togarashi seasoning | 1 Tbsp. | |
Vegetable oil | 1 ½ fl. oz. | |
Chicken breast, uncooked, 1-inch dice | 16 oz. | |
16 oz. | ||
Sesame oil | 1 Tbsp. | |
Garlic, crushed | 1 Tbsp. | |
Chili garlic sauce | 4 fl. oz. |
Preparation Instructions:
Step 1
Prepare riced cauliflower according to package instructions. Stir in green onions and togarashi seasoning. Hold warm.
Step 2
Heat oil in a large sauté pan over medium-high heat. Add chicken and cook until lightly browned. Transfer to a plate. Add Kyoto vegetable blend to the pan and cook until heated through, about 5 minutes. Return chicken to the pan and season with sesame oil, garlic and chili garlic sauce. Heat through.
Step 3
For each serving; place 6 oz. prepared cauliflower rice in a serving bowl. Add 8 oz. chicken and vegetable mixture. Garnish with additional sliced green onion and togarashi seasoning.
