Cauliflower Stir Fry Bowl

Yield: 80 Servings

Yield: 80 Servings

Jam-packed with veggies, chicken, and a delicious orange-chili sauce over cauliflower rice—this bowl has all the flavor of a traditional stir fry but without the excess fat and carbs.

Step 1

Bake chicken according to package instructions. Hold hot until service.

Step 2

Steam riced cauliflower and peas and carrots in separate pans. Vegetables are best prepared batch cooked for just-in-time service.

Step 3

While chicken bakes and vegetables steam, prepare vinaigrette for cauliflower. Whisk orange juice, soy sauce, vegetable oil, rice vinegar, hot sauce, sweet chili sauce, water, lime juice, sugar and red pepper flakes together in a large bowl. Refrigerate until ready to serve. Yield is approximately 3 qts. Or use pre-made low-sodium sauce of your choice.

Step 4

When vegetables are heated, combine riced cauliflower and peas and carrots in a 4-inch full-size steam table pan. Pour the dressing over the vegetables. Use a rubber spatula to fold vegetables together and evenly distribute the dressing.

Step 5

For service; portion 1 cup cauliflower rice mixture using #4 scoop, 2 oz. chicken or equivalent meat/meat alternate (refer to product label for portion size).

Serving Suggestion: Offer whole grain rich Chow Mein noodles as a topping.

Meal Components

Meal Components: 2 oz. eq. meat/meat alternate, 1 oz. eq. grain, and 1 cup vegetable (3/4 cup other and 1/4 cup additional)