Recipes for Recovery: Chicken Stir-Fry

Excellent source of B vitamins from cauliflower. Cauliflower is a cruciferous vegetable which may enhance detoxification of undesirable compounds. For those seeking long term recovery, cauliflower is also a great source of choline, a B vitamin known for its ability to boost cognitive function and improve learning and memory. Cauliflower also aids digestive health.

Chicken Stir-Fry

Course Main Course
Keyword chicken, stir fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 servings
Author Culinary Nutrition Cuisine


  • 1 large carrot chopped
  • 1 cup cauliflower florets
  • 1 cup sugar snap peas
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon organic agave syrup
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon sesame oil
  • 2 cloves garlic sliced
  • 1 tablespoon minced fresh ginger
  • 8 ounces shiitake or button mushrooms sliced
  • 1 medium red bell pepper sliced
  • 3 cups boneless skinless chicken breast cut into strips
  • ¼ cup sliced scallions


  1. Fill a medium pot with salted water and bring to a boil. Add the carrot and cauliflower. After 1 minute, add the sugar snaps. Let the vegetables cook 1 more minute and strain.
  2. In a small bowl, whisk together the soy sauce, vinegar, cornstarch, agave, and red-pepper flakes and set aside. 3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger. Cook for 1 to 2 minutes. Add the mushrooms and cook for another 2 to 3 minutes. Add the chicken, red bell pepper, and the blanched carrot, cauliflower, and sugar snaps. Pour the soy sauce mixture over the chicken and vegetables. Mix to evenly coat. Once everything is heated through, add the scallions and cook 1 more minute.

Recipe Video


Calories 374
Total fat 10g
Protein 48g
Saturated fat 2g
Carbohydrates 21g
Sodium 581mg
Fiber 6g

Category: Recipes
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