- Prep Time
6 cups frozen riced cauliflower (1½ lb) (see tip, below)
4½ tbsp avocado oil, divided
3/4 tsp sea salt, divided
1/4 tsp + pinch ground black pepper
2 tbsp coconut aminos
1 tbsp toasted sesame oil
2 tsp arrowroot, divided
1 tsp white miso paste
1 lb boneless, skinless chicken tenders, cut into 1-inch pieces
6 heads baby bok choy (about 1 3/4 lb), trimmed and chopped
1 tbsp peeled and minced fresh ginger
2 cloves garlic, minced
1. Preheat oven to 400ºF. In a large bowl, toss together riced cauliflower, 1½ tbsp avocado oil, ½ tsp salt and ¼ tsp pepper. Spread on 2 large baking sheets and bake, rotating and switching pans and stirring halfway through, until tender, 10 to 12 minutes.
2. Meanwhile, in a small bowl, whisk together coconut aminos, sesame oil, ½ tsp arrowroot and miso. Set aside.
3. In a large skillet on medium-high, heat remaining 3 tbsp avocado oil. In another small bowl, toss chicken with remaining 1½ tsp arrowroot, ¼ tsp salt and pinch pepper. Add chicken to skillet and cook, turning occasionally, until starting to turn golden, 4 to 5 minutes.
4. Stir in bok choy; cook, tossing, until bok choy stem pieces are tender-crisp, 3 to 4 minutes. Add ginger and garlic; cook, tossing, until bok choy has released all of its liquid, chicken is no longer pink inside and mixture is fragrant, 1 to 2 minutes. Pour in miso mixture, reduce heat to medium-low and cook, stirring, until sauce is thickened and chicken is coated, about 1 minute. Divide riced cauliflower among shallow bowls. Top with stir-fry.
Tip: Look for riced cauliflower in the freezer section at the grocery store – it’s a convenient, quick-heating staple to keep on hand. You can also steam or sauté it until tender instead of roasting.
- Serving Size: 1/4 of recipe
- Calories: 403
- Carbohydrate Content: 18 g
- Cholesterol Content: 83 mg
- Fat Content: 23 g
- Fiber Content: 7 g
- Protein Content: 33 g
- Saturated Fat Content: 3 g
- Sodium Content: 708 mg
- Sugar Content: 9 g
- Monounsaturated Fat Content: 14 g
- Polyunsaturated Fat Content: 5 g