Grilled Chicken Stir Fry

Grilled Chicken Stir FryGrilled Chicken Stir Fry is a favorite in our house.  We prefer the chicken grilled because it just has that great grilling flavor and it’s easier to keep it moist.  I always seem to over cook small cut up pieces when I toss it in the wok.

Although we sometimes use rice with our Grilled Chicken Stir Fry, this recipe I show riced cauliflower.  We think it tastes just as good…..only different.

If you take the time on the weekend to chop your vegetables and rice your cauliflower, you can throw this recipe together pretty quickly after a long work day.

I’m showing this recipe with green peppers, onions, cabbage, and yellow squash because that’s what I had in my refrigerator.    Please be creative and use the vegetables your family likes or possibly to use up the vegetables in your refrigerator before they go bad.

Carrots and/or red peppers would have added some great color to this recipe.  Too bad I didn’t have any.  Green beans, peas, broccoli, sprouts, etc. are all great vegetables for the Grilled Chicken Stir Fry.  But, if you would rather toss on some shrimp, sliced pork, sliced beef, or even tofu, this recipe would be just as good.

As always, I urge you to put your own twist on my recipes and use ingredients that your family likes or what you have available.

Grilled Chicken Stir Fry | Ingredients

4 small chicken breasts (boneless and skinless)

2 green or red sweet peppers

1 small sweet onion

1/4 head cabbage

1 small yellow squash

2 T. olive oil

1/4 tsp. ginger

2 T. soy sauce

salt and pepper to taste

2 cups riced cauliflower

Season chicken breast with your favorite seasoning.  I used paprika blended with garlic and lemon pepper.  Grill for approximately 15 minutes or until juices run clear.

While chicken is grilling and you’re chopping vegetables for the wok, place your riced cauliflower in a microwave safe bowl.  Cover and cook on high for 2 minutes, stir, and cook another 2 minutes.  It should be just barely cooked and hot.  You don’t want it to become too mushy.

Cauliflower - Riced

Wash and slice peppers and onions in julienne strips.  Wash and slice yellow squash and cabbage in bite size chunks.  Over medium heat, heat olive oil in wok and add all vegetables.  Sprinkle ginger and soy sauce over vegetables.  Turn up heat to medium high to quickly cook your vegetable.  Should only take 5-10 minutes depending how full your wok is.  Stir frequently to avoid burning.  Remove completely from heat.

Place several tablespoon of riced cauliflower in a soup size bowl.  Top with stir fried vegetables and sliced chicken breast.  Add another splash of soy sauce and enjoy!

Makes approximately 4 servings.  Each serving is approximately 250 calories.  (Calories will depend on the size chicken breast you use and type of vegetables you choose, but this is a low calorie dinner that should satisfy every member of your family.)



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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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