Roasted chicken, superblend, and cauliflower rice stir-fry (Hungyroot)

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This is basically Turkey and cabbage stir-fry but made with Hungryroot superblend salad (Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, and Kale), cauliflower rice, and roasted chicken (previously frozen). It was really good!

75 to 100 grams superblend salad, sautéed 4 minutes (1/3 package, 75 grams pictured)
80 grams roasted chicken (2.8 oz)
75 grams cooked cauliflower rice (2.7 oz.)
1 clove of garlic, mined (I forgot this)
freshly ground black pepper
soy sauce

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I previously cooked, vacuum sealed, and froze the package of roasted chicken. I defrosted it in the microwave for 38 seconds from frozen.

Heat a sauté pan. Add 1 tbsp. olive oil and the superblend on one side and the chicken on the other. Cook for 3 minutes.

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Add the cooked cauliflower rice to the veggies. Cook for 2 more minutes.

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Season with freshly ground black pepper and soy sauce. Serve in a bowl.

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This page contains a single entry by Rick Kasguma published on July 21, 2019 10:55 AM.

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