Products used in this recipe
Cauliflower, Chicken and Kyoto Vegetable Firecracker Stir Fry
Yield: 4 Servings (14 oz.)
Yield: 4 Servings (14 oz.)
This colorful Chinese stir fry—with riced cauliflower, Kyoto vegetables and spicy chicken—comes together quickly and works for your carryout menu, or as an in-house option.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Riced Cauliflower 1/20lb | 32 oz. | |
| Green onions, chopped | 1/4 cup | |
| Togarashi seasoning | 1 Tbsp. | |
| Vegetable oil | 1 ½ fl. oz. | |
| Chicken breast, uncooked, 1-inch dice | 16 oz. | |
| Simplot Simple Goodness™: Kyoto Vegetable Blend 6/2.5lb | 16 oz. | |
| Sesame oil | 1 Tbsp. | |
| Garlic, crushed | 1 Tbsp. | |
| Chili garlic sauce | 4 fl. oz. |
Preparation Instructions:
- Step 1
- Prepare riced cauliflower according to package instructions. Stir in green onions and togarashi seasoning. Hold warm.
- Step 2
- Heat oil in a large sauté pan over medium-high heat. Add chicken and cook until lightly browned. Transfer to a plate. Add Kyoto vegetable blend to the pan and cook until heated through, about 5 minutes. Return chicken to the pan and season with sesame oil, garlic and chili garlic sauce. Heat through.
- Step 3
- For each serving; place 6 oz. prepared cauliflower rice in a serving bowl. Add 8 oz. chicken and vegetable mixture. Garnish with additional sliced green onion and togarashi seasoning.
