Ingredients
2 teaspoons sesame oil
1/4 cup Tamari or soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
For the stir fry:
4 chicken thighs, cut into 1 inch pieces
2 teaspoons sesame oil
1/2 onion, diced
1 red bell pepper, thinly sliced
1 head broccoli, broken into florets
2 cups cauliflower rice, cooked
1/2 cup cilantro, chopped
Instructions
- Mix all marinade ingredients together in a bowl. Combine half the marinade with the chicken and stir.
- Heat sesame oil In a large non stick skillet over high heat and cook the onion and garlic for 1-2 minutes to soften. Add red bell pepper, cook for 2 minutes.
- Add broccoli with 2 tablespoons water and cook for 2 more minutes. Remove from the pan and set aside.
- Add sesame oil to the pan and cook the chicken thigh with the marinade for 4-5 minutes.
- Add back in the vegetables with the remaining marinade and stir for one minute. Stir in the cilantro.
- Spoon cauliflower rice into a bowl and top with the chicken stir fry, sprinkle with extra cilantro.
