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.
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.
