This is a healthy recipe, keep the chopped veggies ready for the final stir-fry for up to 10 minutes!
- ¾ pound skinless, boneless chicken breasts, cut into small cubes
- 6 tablespoons soy sauce, divided
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil, divided
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 5 scallions, chopped, light and dark green parts separated
- 4 garlic cloves, minced
- 1 (1 1/2 inch) piece fresh ginger, grated
- 2 pounds cauliflower rice
- 1 teaspoon kosher salt, divided
- 1 ½ cups frozen peas and carrots
- 2 eggs, beaten
- ½ cup finely diced fresh pineapple
- ¼ cup chopped peanuts (Optional)
- 1 tablespoon rice vinegar
1. Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch
together in a large bowl.
2. Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken
mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken.
Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
3. Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part
of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
4. Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until
cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring
occasionally, until warmed through, about 5 minutes.
5. Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until
scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1
teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.