Ingredients
- 1 cauliflower head, small, riced
- 1 tbsp coconut oil
- ¼ cup onion, chopped
- 1 lb chicken breast, uncooked, cubed
- ½ tsp garlic powder
- salt and pepper, to taste
- 1 tbsp sriracha
- 2 tbsp soy sauce, or liquid aminos, divided
- 2 cups broccoli, cut into small florets
- 2 tbsp water
- 1 egg
- 1 green onion stalk, sliced
- 1 tsp sesame seeds
Instructions
- Remove core and leaves from cauliflower. Cut into florets and place them into the food processor. Pulse until rice-like texture, set aside in a large bowl.
- In skillet over medium heat, place coconut oil. When melted, add onion to pan and saute until fragrant.
- Add chicken to skillet and sprinkle with garlic powder, salt, and pepper. Saute chicken until cooked through and golden.
- Pour sriracha and ½ of soy sauce into the pan to coat the chicken.
- Add broccoli and water to pan and cover. Allow to steam for about 5 to 7 minutes, until it begins to soften.
- Place cauliflower rice in pan, sprinkle with a little salt and add remaining soy sauce.
- Gently stir so cauliflower rice is coated. Continue cooking for about 15 to 20 minutes until broccoli is fork tender and cauliflower rice is soft.
- Serve and enjoy.