Sriracha Chicken and Cauliflower Stir Fry [dairy-free, gluten-free]

This sriracha chicken and cauliflower stir fry is the perfect healthy dinner or lunch option. It’s high in protein, gluten-free, dairy-free, and family-friendly. Pack up the extras as lunch, or enjoy as part of your weekly meal prep.

Hey hey friends! How are you? Keep those awesome thredUP giveaway entries coming!! Hope you’re having a wonderful morning so far. We’re taking it easy, enjoying another cloudy day, and going to see what adventures we can get into.

We didn’t end up making it to Atlanta this past weekend -the Pilot worked later, and the whole thing was pretty last-minute- but I think we’re going to try and make a day trip to Jacksonville… or anywhere haha… this weekend. I’m ready for it!

Around the house, I’ve been making a conscious effort to have lunch staples on hand. It makes lunchtime easier when I know what I’m going to feed the girls, and if my food is mostly prepped, I can eat at the same time. P is a little monkey and likes to be held 24/7, so bonus points if I can make meals with one hand or even better: make it quickly as she’s waking up from nap. (I keep thinking I need to bring the Ergo in from the car so I can just babywear her all the livelong day.)

Lately the girls are into mix-and-match sandwiches: I’ll make a whole turkey and cheese sandwich and a whole peanut butter and jelly and give them each half of each sandwich. I’ll serve it with some veggies + dip (carrots, sliced zucchini, celery, grape tomatoes or cucumber, served with guac, ranch or hummus), + fruit, and BOOM. Lunch is done!

What I usually eat for lunch: a turkey burger salad (we’re glam around here, friends)

or dinner leftovers.

I love making extra dinner so it can be packed up for lunch next day. It’s a guarantee that I’ll eat protein and veggies at some point, and the food usually tastes even better. I also like it as cold bites out of the fridge on the rare occasion I’m not dropping chocolate chips into the peanut butter jar to dig out with a spoon. #sorrynotsorry

Here’s an amazing savory, spicy (<— you can customize how spicy!) recipe you can enjoy for dinner or as part of weekly meal prep! It’s high in protein, packed with nutrients, and tastes like it should come in a takeout box. I like it served with rice, and will add spinach at the bottom of the bowl for extra greens.

Here’s the recipe if you’d like to give it a whirl, or pin for a rainy day. 🙂

Sriracha chicken and cauliflower stir fry [dairy-free, gluten-free]

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A delicious and healthy lunch or dinner option! Make it in advance as part of meal prep, or enjoy the leftovers with rice and salad greens the next day. You can make it as spicy as you’d like!

• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes

Ingredients

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For the rice

• 1/2 cup jasmine rice
• 1 1/2 cup (or more as needed), water

For the stir fry

• 1 lb boneless chicken tenders, chopped into bite-sized pieces
• 1/4 cup rice vinegar
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce (or coconut aminos to taste for a gluten-free option)
• 1 heaping tablespoon sriracha (or more if you want it spicy!)
• 1 tablespoon honey
• 2 cloves of garlic, minced
• 10 oz cauliflower (fresh or frozen and defrosted)
• 2 handfuls of spinach
• 1/2 cup shredded carrots
• scallions and sesame seeds for serving

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Instructions

1. Start boiling the water for the rice as you combine the marinade/sauce.
2. In a mixing cup, whisk together the rice vinegar, oils, soy sauce, sriracha, honey, and garlic. Season lightly with salt and pepper.
3. Place the chicken in a large bowl, pat dry, and season with salt and pepper. Add half the marinade to the chicken and stir well to coat.
4. By this time, the water for the rice should be boiling. Salt the water, add the rice, reduce the heat to a simmer, and cover. Cook about 15 minutes or until soft and fluffy.
5. Preheat a large pan to medium-high. Add a little olive oil or cooking spray and add the chicken. Cook until the chicken is cooked through, about 8-10 minutes.
6. Add the cauliflower, spinach, and carrots to the pan. Season with salt and pepper, and add in the remaining sauce. Cook until everything is coated in sauce and warmed through.
7. Add some rice to each bowl, and scoop the stir fry mixture on top. Make sure to add lots of sauce to each bowl.
8. Top with sliced scallions and sesame seeds to serve. Drizzle with extra sriracha as needed. 🙂

Notes

• Nama shoyu and coconut aminos are great alternatives to soy sauce. Just make sure to taste the sauce mixture (before you add it to the chicken!) and see if it’s savory enough for you if you add a substitution.

Nutrition

• Serving Size: 4

xoxo

Gina