Go deliciously Asian tonight with this sensational stir-fry! Our recipe includes a simple option to cut carbs by replacing some of the rice.Ingredients
1Tbsp olive oil
1Tbsp sesame seed oil
1.5 pounds skinless, boneless chicken breast cut into strips
2 tsp fresh minced ginger
1/2 cup sliced red and green peppers
1 cup sliced carrots, celery, onions
1 lemon juiced (approx 1/4 c)
2 Tbsp Ponzu soy sauce
2 Tbsp lite brown sugar
1/4 cup water
1 Tbsp cornstarch
3 cups cooked rice
1/2 cup sliced scallions
Prepare rice according to directions on package. If you want to reduce the carbs in the rice, cut the rice amount in half. Once it is cooked, take 1/2 a head of cauliflower and place in food processor. Pulse until it is in small granular pieces. Mix with your hot rice and let it steam. Do not cook the cauliflower.
While your rice is cooking heat the olive oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes. Remove from the pan and set aside.
Heat the sesame seed oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger. Stir fry for about 6 minutes until tender crisp.
While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and corn starch in a small bowl. Set aside.
Add chicken back to the pan and mix with vegetables. Whisk your lemon juice mixture again and add to your wok or skillet. Stir fry until sauce begins to thicken. (About 2-3 minutes) Continue to stir to coat well with sauce.
Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.