A healthy twist on a classic, this Chinese-style chicken with cauliflower rice is packed with flavor and low on carbs.
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
Directions
- Trim any visible fat off the chicken and discard. Cut the lean meat into bite-size pieces, and sprinkle with the fresh-squeezed orange juice. Set aside.
- Prepare the frozen peas and carrots by microwaving for 1 to 2 minutes, until they’re defrosted but not fully cooked. Place the veggies on a paper towel to absorb any excess water.
- Heat a large skillet over medium-high heat, and add 1 tablespoon of the canola. Add the chicken and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the balsamic and stir to coat.
- While chicken is cooking, heat another large skillet or wok on medium-high heat, and add the remaining canola oil and garlic. Add the eggs and stir, cooking until the eggs are scrambled. Stir in the defrosted veggies and browned chicken.
- Add the soy sauce, scallions, and cauliflower rice and stir until the cauliflower rice is heated through. Divide among 4 plates and serve immediately.
Recipe Nutrition
Calories
310
Protein
41
Carbs
1.3
Sodium
650
Fiber
6
