Delicious CHICKEN STIR-FRY with cauliflower and carrots using the FAST Cooking System

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper and has a similar flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are generally less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper and neutral in flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

Thaw out the chicken for about 10 minutes.

Coat the chicken with cornstarch and seasonings.

Heat a 14-inch stainless steel wok.

Add oil to the wok and sauté some carrots.

Add about 2.5 cups of cauliflower cut into pieces suitable for stir frying.

Stir fry the cauliflower for about 1 minute before adding the chicken.

Create space in the middle of the wok to add the chicken.

Add a bit more oil to prevent the chicken from burning.

Fry the chicken on one side for about 15 to 20 seconds, then turn it over to fry the other side.

Switch to a spatula to stir-fry all the contents together.

Add a small amount of water to detach any ingredients that might have burned to the surface of the wok.

Season the dish with 2 tablespoons of oyster sauce, 1 tablespoon of hoisin sauce, and 1 teaspoon of fried chili oil.

Finish cooking the dish, which takes a total of a little over 6 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens