Hawaiian-Inspired 15-Minute Rainbow Stir-Fry
Yield: 6
|
Prep Time: 15 minutes
|
Cook Time: 15 minutes
Ingredients
Stir-Fry:
- 1 large pineapple
- 3 heads of cauliflower, or 6 cups of store bought/frozen cauliflower rice can be used
- 2 tablespoons sesame oil
- 2 cups carrots, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup green onion, diced
- ½ yellow onion, diced
- 1 cup sugar snap peas
- 18 oz. boneless, skinless chicken breast, diced
- ¼ cup sesame seeds
Pineapple Teriyaki Sauce:
- ½ cup tamari
- 1 cup canned crushed pineapple
- 1 knob ginger, minced
- 2 cloves garlic, minced
- 2 teaspoons NAKANO® Seasoned Rice Vinegar
- 1 teaspoon sesame oil
- 1 tablespoon red chili pepper
- 1 tablespoon cornstarch
Directions
- Cut pineapple in half, length wise. Remove flesh to create two bowls. Reserve the flesh, cube and set aside.
- Whisk together sauce ingredients in a saucepan and place over medium-high heat. Simmer for 5 minutes or until it starts to thicken and set aside.
- Cut cauliflower into chunks and pulse in a food processor until you have riced cauliflower. Set aside. Disregard if you’re using store bought or frozen cauliflower rice.
- Heat sesame oil in a large wok or skillet. Add carrots, bell pepper, onion, pineapple, riced cauliflower and sugar snap peas to the skillet. Stir-fry until the vegetables are tender, about 5 minutes. Stir in sauce and chicken and continue cooking until chicken is cooked through and ingredients are coated, about 4-5 minutes. Divide stir-fry between both pineapple halves and top with sesame seeds.
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