Sriracha chicken and cauliflower stir fry [dairy-free, gluten-free]
A delicious and healthy lunch or dinner option! Make it in advance as part of meal prep, or enjoy the leftovers with rice and salad greens the next day. You can make it as spicy as you’d like!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
Ingredients
Scale
For the rice
- 1/2 cup jasmine rice
- 1 1/2 cup (or more as needed), water
For the stir fry
- 1 lb boneless chicken tenders, chopped into bite-sized pieces
- 1/4 cup rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce (or coconut aminos to taste for a gluten-free option)
- 1 heaping tablespoon sriracha (or more if you want it spicy!)
- 1 tablespoon honey
- 2 cloves of garlic, minced
- 10 oz cauliflower (fresh or frozen and defrosted)
- 2 handfuls of spinach
- 1/2 cup shredded carrots
- scallions and sesame seeds for serving
Instructions
- Start boiling the water for the rice as you combine the marinade/sauce.
- In a mixing cup, whisk together the rice vinegar, oils, soy sauce, sriracha, honey, and garlic. Season lightly with salt and pepper.
- Place the chicken in a large bowl, pat dry, and season with salt and pepper. Add half the marinade to the chicken and stir well to coat.
- By this time, the water for the rice should be boiling. Salt the water, add the rice, reduce the heat to a simmer, and cover. Cook about 15 minutes or until soft and fluffy.
- Preheat a large pan to medium-high. Add a little olive oil or cooking spray and add the chicken. Cook until the chicken is cooked through, about 8-10 minutes.
- Add the cauliflower, spinach, and carrots to the pan. Season with salt and pepper, and add in the remaining sauce. Cook until everything is coated in sauce and warmed through.
- Add some rice to each bowl, and scoop the stir fry mixture on top. Make sure to add lots of sauce to each bowl.
- Top with sliced scallions and sesame seeds to serve. Drizzle with extra sriracha as needed. 🙂
Notes
- Nama shoyu and coconut aminos are great alternatives to soy sauce. Just make sure to taste the sauce mixture (before you add it to the chicken!) and see if it’s savory enough for you if you add a substitution.
Nutrition
- Serving Size: 4