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Sweet Ginger Chicken Stir Fry with Egg Fried Cauliflower Rice

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Sweet Ginger Chicken Stir Fry with Cauliflower Egg Fried Rice
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Passive Time
Servings people
Category FP+FC
Ingredients
Passive Time
Servings people
Category FP+FC
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat 1 Tbs MCT Oil in a wok or large frying pan. Add the chopped chicken and fry until lightly browned all over. Add the mushrooms and cook for a further minute.
  2. Add 3 Tbs soy sauce, 4 Tbs Splenda or other no-calorie sweetner, garlic, ginger, marsala cooking wine, and apple cider vinegar. Bring to a gentle boil and allow to bubble for 3-4 minutes until it becomes slightly thickened.
  3. Meanwhile, place another large frying pan on a high heat for the cauliflower rice. Add 1 Tbs MCT Oil, then add in the eggs and fry, moving them around the pan until lightly scrambled. Add in the prepared cauliflower rice and stir. Add in the 1 Tbs soy sauce and the pepper, and keep moving the cauliflower rice around the pan until it is hot throughout (Around 5 minutes). Turn off the heat.
  4. By now, the sauce with the chicken should have thickened and caramelized slightly. Add in the 2 Cups Snow Pea Pods, sliced yellow pepper and sliced red pepper. Stir and cook for a further 2 minutes, then add in the 11/2 cups kale and cook for another minute until it is just wilted. If the vegetables release too much liquid to the stir fry, you can stir in a little of the cornflour mixture right at the end.
  5. Serve the chicken with the cauliflower fried rice. Enjoy with your favorite Freebie Beverage!