Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serves: 4
This recipe combines the flavors of Asian cuisine with a low-carb taste, using cauliflower rice as the base. It’s packed with protein from chicken, vitamins from spinach, and umami from mushrooms. The recipe is gluten-free and easily adapted for other dietary requirements.
Ingredients
(Serves 4)
Main Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, diced
- 4 cups riced cauliflower (or substitute with zucchini noodles for low-carb option)
- 2 cups fresh spinach, chopped
- 1 cup sliced mushrooms (shiitake or button work well)
- Flavor Base (Asian Fusion):
- 2 tbsp coconut aminos (or tamari for gluten-free soy sauce)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional for heat)
Garnish:
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Cooking Method: One-Pot
- Preparation Ingredients: Chop the chicken, slice the mushrooms, chop the spinach, and divide all the sauces and spices. Having everything ready beforehand will be a big time-saver while cooking.
- Sauté Chicken: Heat 1 tbsp of sesame oil in a big pan or wok over medium-high heat. Add in the chopped chicken and sauté 5-6 minutes, stirring every now and then, until browned and cooked through. Take out the chicken and set aside.
- Saute Vegetables: In the same pan, put another 1 tbsp sesame oil. Add mushrooms and sauté for 2-3 minutes until softened and liquid releasing. Add ginger, garlic, and red pepper flakes, and stir for 30 seconds until fragrant.
- Combine Cauliflower Rice and Spinach: Add the riced cauliflower to the skillet and stir-fry 3-4 minutes. Add chopped spinach last and wilt for a further 2 minutes.
- Add Sauce and Chicken: Return the chicken to the skillet. Drizzle coconut aminos and rice vinegar in. Stir everything together and cook for 2-3 minutes to let the flavors meld.
- Garnish and Serve: Top with toasted sesame seeds and green onion slices. Serve hot.
Optional Substitutions
- Vegan Option: Replace chicken with tofu or tempeh. Replace chicken-based seasonings with vegetable broth.
- Nut-Free: The dish is nut-free by nature, but be certain store-bought sauces (like coconut aminos) are produced in a nut-free facility.
- Low-Sodium: Replace tamari with low-sodium tamari or reduce the coconut aminos.
Time-Saving Tip
- Use pre-riced cauliflower and pre-sliced mushrooms to cut prep time. Most supermarkets now stock these in the frozen or fresh produce section. You can also prepare the chicken in advance and reheat when preparing vegetables.
Nutritional Highlights
- Low-Carb: Cauliflower rice keeps the carb level low.
- Gluten-Free: Coconut aminos and tamari contain no gluten content.
- Nutrient-packed: Spinach provides vitamins and iron, and mushrooms contribute fiber and umami.
- Enjoy this delicious, healthy meal that’s simple to make and compatible with several dietary needs!
