- 1/2 chopped green onion
- 2t fresh minced ginger
- 1T olive oil
- 1 head riced cauliflower
- 1 lb chicken, cubed into bite sized pieces
- 1/4 cup org mayo
- 2T sriracha
- 1T sugar
1 can coconut milk (or light coconut milk) in bpa free can at the end.
Toss onion, ginger, olive oil, and cauliflower in a hot pan, about 3 min. Toss chicken in sriracha mix. Add chicken to pan. I added it to the center and tossed the cauliflower to the side until the chicken was cooked then mixed them in together. When everything is fully cooked, add 1 can organic light coconut milk and stir/cook until fully absorbed. Top with more fresh green onions and salt and pepper to taste. You can also make this recipe as just coconut milk riced cauliflower and add leftover chicken or rotisserie chicken. You can also make this as a side dish without the chicken.
This recipe makes approximately 7 servings. Each serving contains 226 calories, 12g fat, 56 mg cholesterol, 6.8g carbs, 1.6g fiber, 3.4g sugar, and 22.3g protein.