Thai Chicken and Bok Choy Stir-Fry
Coconut Cauliflower "Rice"
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp dark sesame oil
- 1 Tbsp minced ginger
- 1 head bok choy, thinly sliced
- 2 red bell peppers, chopped
- 1 cup low-sodium chicken broth (such as Pacific)
- ¼ cup low-sodium soy sauce
- 1 Tbsp fish sauce (or use low-sodium soy sauce)
Instructions
- Cook chicken in hot oil in a large nonstick skillet or wok over medium-high heat until browned.
- Add ginger, bok choy, and bell peppers; sauté 4 to 5 minutes or until vegetables are tender. Add broth, soy sauce, and fish sauce. Cook 2 to 3 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 1 (16-oz) pkg cauliflower crumbles
- 2 Tbsp olive oil
- 1 cup unsweetened coconut milk
- ½ tsp salt
- ½ tsp pepper
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
Side Dish Instructions
- Cook cauliflower in hot oil in a large skillet over medium heat 4 minutes, stirring often.
- Stir in coconut milk, salt, and pepper. Cook 4 minutes or until creamy. Stir in cilantro and onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
267
|
106
|
373
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 2 | 9 | 11 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 8 | 2 | 10 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 680 | 213 | 893 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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