Ingredients
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp primal kitchen ketchup(or compliant ketchup)
- 1/4 cup chicken broth
- 1 tsp tapioca flour/starch
- 2 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 lb boneless, skinless chicken thigh(trimmed of excess fat and cut into 1/2 inch cubes)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 clove sgarlic, minced
- 1 tsp peeled and finely grated ginger
- 1 cup scallions, thinly slice d(3-4 scallions) (plus more for garnish)
- 4 cup sriced caulilfower(preferably not frozen)
- 2 eggs
- toasted sesame seedsoptional, for serving
Instructions
- In a small bowl, whisk together the coconut aminos, rice vinegar, ketchup, chicken broth and tapioca starch until the tapioca has dissolved. Set aside.
- Heat the avocado and toasted sesame oil over medium high heat in a large skillet. When hot, add the diced chicken, salt and pepper. Spread the chicken into a single layer and cook, without touching or tossing, until a deep golden brown crust forms, 3 4 minutes. Toss the chicken and continue cooking until the chicken is cooked through.
- Add the garlic, ginger, and green onions and cook, stirring until fragrant being careful not to burn, 1 to 2 minutes.
- Whisk the coconut amino sauce once more then pour into the skillet. Toss until well combined on the chicken (it might be a little sticky, but just continue cooking, it will thin out with the cauliflower).
- Add the riced cauliflower and continue to cook, stirring, until the rice is just tender, about 4 minutes.
- Scoot all of the cauliflower rice mixture to one half of the skillet, leave the other half empty.
- In a small bowl, whisk together the eggs until well combined, then pour into the empty half of the skillet.
- The eggs should spread into an even layer.
- Let the eggs cook until they are set like an omelet, 1 to 2 minutes.
- Then, using the edge of a spatula, chop up the cooked eggs.
- Toss the cooked eggs into the cauliflower rice mixture until well combined, then remove from heat.
- Serve in bowls and garnish (optional) with toasted sesame seeds and scallions. Enjoy!
