Nutrition Facts

Instructions

• STEP 1

  Preheat a large skillet over medium-high heat.

• STEP 2

  While the skillet heats up, pat chicken dry with paper towels and cut into bite-sized pieces. Season with salt and pepper.

  • ¾ lb chicken thighs, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and peanuts; cook, stirring occasionally, until peanuts are golden brown and chicken is almost cooked through, 4-5 minutes. Transfer to a plate. (Reserve skillet for later use.)

  • 1 tbsp toasted sesame oil
  • ¼ cup peanuts, roasted unsalted

• STEP 4

  Meanwhile, wash and dry ginger; using a clean cutting board, peel and mince. Place in a small bowl along with stir-fry sauce, water, miso paste, vinegar, salt, and pepper. Stir to combine the sauce and set aside.

  • 1 (1 inch) piece ginger root
  • ⅓ cup stir-fry sauce
  • 1 tbsp water
  • 1 tbsp miso paste, white
  • 2 tsp rice vinegar
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 5

  Return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add riced cauliflower, mushrooms, and carrots; stir-fry until tender and warmed through, 4-5 minutes.

  • 2 tsp toasted sesame oil
  • 1 (12 oz) bag frozen, riced cauliflower
  • 1 (8 oz) pkg sliced white mushrooms
  • ½ (10 oz) bag shredded carrots

• STEP 6

  Return chicken to the skillet along with the sauce. Continue to cook, stirring occasionally, until sauce thickens and chicken is cooked through, 1-2 minutes more. Remove from heat.

• STEP 7

  To serve, divide chicken-cauliflower "fried rice" between plates or bowls. Enjoy!