Chicken Fried "Rice"
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • 1 lb boneless skinless chicken breasts, cubed
  • 2 tbsp coconut oil, divided
  • 1 head of cauliflower, riced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • ½ onion, chopped
  • 15 asparagus sprigs
  • 1 cup coconut aminos
  • 1 tsp sesame oil
  • juice of 1 lime
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • optional toppings: cilantro, green onion, avocado
Instructions
  1. Place a medium size skillet over medium heat and add the coconut aminos, sesame oil and lime juice. Mix and bring to a simmer. Let simmer for 10-15 minutes stirring occasionally. The sauce will reduce and thicken. Once the sauce "sticks" to a spoon remove from heat and set aside.
  2. Add the cauliflower florets to a food processor and pulse 5-10 seconds until cauliflower is riced. Set aside.
  3. Melt 1 tablespoon of coconut oil to a large skillet over medium high heat. Season with some salt and pepper. Cook until all chicken pieces are cooked all the way through. Remove the chicken from the skillet and set aside. Add the remaining coconut oil to the skillet and add all the vegetables except for the riced cauliflower. Mix well and let cook for 5-7 minutes. Add the cauliflower, garlic powder, sea salt and black pepper and mix well. Let cook for another 5-7 minutes.
  4. Add the cooked chicken and sauce and mix well until all ingredients are coated with the sauce. Add your toppings and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/06/21/chicken-fried-rice/