Szechuan BBQ Chicken with Sesame Ginger “Rice”
Let’s face it, chicken gets BORING!! Here’s an easy and SUPER delicious way to take boring old chicken breasts or thighs and transform them to something mouthwateringly INCREDIBLE in just a matter of minutes.
My Szechuan BBQ Chicken with Sesame Ginger “Rice” is full of flavor and will be loved by everyone who eats it! As a low carb, Lean and Green meal, it meets Optavia 5 &1 standards as well as many other requirements for diets like the South Beach Diet Recipes, Isagenix recipes, Pure Protein and many more. Read on and see just how easy it can be!
- 1 1/4 pounds boneless skinless chicken thighs (or 1 1/2 pounds of boneless, skinless chicken breasts)
1 Tablespoon (1 capful) Stacey Hawkins Honey BBQ Seasoning
1 Tablespoon (1 capful) Stacey Hawkins Wok On Seasoning
2 cups bell peppers, red and green, sliced thin
2 cups riced cauliflower, fresh or frozen
1 Tablespoon Stacey Hawkins Toasted Sesame Ginger Seasoning
Add chicken to slow cooker. In my case, I forgot to take it out the night before, so I put it in frozen. First, however, I ran some cool water over the chicken so I could break the thighs into pieces so they fit in the slow cooker.
Sprinkle the seasonings over the chicken.
Cover with the lid and cook for 6-8 hours on low. Remove the lid and add the peppers. Stir to combine. Put the lid back on and let them cook for 15 minutes while you're making the rice. When ready, remove the cover and using 2 forks, shred the chicken into pieces.
To make the rice, simply stir the Toasted Sesame Ginger seasoning into the riced cauliflower and then steam or microwave according to package directions. Place the chicken over the rice and serve hot.
Recipe Notes & Optavia Counts
Serving Size is 5 ounces of chicken thighs OR 6 ounces of chicken breast and 1/4 of the peppers and 1/2 C of cauliflower rice.
1 - Lean
0 - Leaner
0 - Leanest
3 - Green
3 - Condiments
0 - Healthy Fat
*Alternate cooking method as seen in the photo: Slice the chicken very thin, toss with seasonings and place in a hot frying pan sprayed with nonstick cooking spray. Saute for 5 minutes, add the peppers and saute for 7-9 minutes longer until chicken is thoroughly cooked and peppers are crisp-tender. Serve as above.
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