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5
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Easy Stir Fry Chicken and Vegetables
Make this easy low-carb, garlic ginger chicken and veggie stir fry anytime dinner needs to be made in a hurry!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
American, Chinese
Servings:
6
servings
Author:
Holly
Equipment
Skillet
Ingredients
1
pound
ground chicken
or beef
3
cloves
garlic
minced
1
Tablespoon
fresh ginger
finely chopped
3
cups
frozen cauliflower rice
1
small bag coleslaw mix
2
Tablespoons
liquid aminos
or soy sauce
1
teaspoon
toasted sesame oil
Instructions
Brown chicken, garlic and ginger in a very large skillet until no pink remains.
Stir in cauliflower rice and ⅔ of the coleslaw mix. Cook until tender, about 5 minutes.
Stir in remaining coleslaw mix and cook 2-3 minutes.
Season with aminos and sesame oil to taste.
Notes
Chicken should be cooked to a temperature of 165˚F for safe consumption.
Optional: Garnish with sliced green onions or crushed peanuts.
Refrigerate this chicken and veggie stir fry in a covered container for up to 3 days.
Reheat on the stovetop.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
5
g
|
Protein:
15
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
65
mg
|
Sodium:
390
mg
|
Potassium:
645
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1
IU
|
Vitamin C:
39
mg
|
Calcium:
25
mg
|
Iron:
1
mg