Express Sesame Chicken Skillet with Zucchini and Citrusy Cauliflower Rice

Instructions

1. 1

   In a bowl, combine the chicken breast strips with 30 ml (2 tbsp) soy sauce, honey, half of the garlic, half of the ginger, 5 ml (1 tsp) sesame oil, black pepper, and a pinch of salt. Let it sit while you prepare the skillet, about 5 minutes.

2. 2

   Heat a large skillet or wok over medium-high heat. If you want a temperature reference to keep the finished dish warm, you may preheat the oven to 200°F (95°C).

3. 3

   Add the olive oil to the hot skillet and cook the chicken for 4 to 5 minutes, stirring often, until golden and fully cooked. Transfer to a plate.

4. 4

   In the same skillet, add the red onion, the remaining garlic, the remaining ginger, and the red pepper flakes. Stir-fry for 1 minute until fragrant.

5. 5

   Add the zucchini and cook for 3 minutes, stirring, until tender but still slightly firm.

6. 6

   Add the cauliflower rice, the remaining 15 ml (1 tbsp) soy sauce, the remaining 10 ml (2 tsp) sesame oil, the lime zest, and the lime juice. Cook for 3 to 4 minutes, stirring, until the cauliflower rice is hot and fluffy.

7. 7

   Return the chicken to the skillet and add the sesame seeds and fresh cilantro. Toss for 1 minute to combine everything and adjust with salt if needed.

8. 8

   Serve immediately, with extra sesame seeds on top if desired.