Paleo Thai Chicken Stir-Fry with Coconut Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Breast
• 1/4 cup Coconut Aminos
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 large Red Bell Pepper
• 2 cups Broccoli Florets
• 2 tbsp Coconut Oil
• 4 cups Cauliflower Rice
• 1/2 cup Coconut Milk
• 2 stalks Green Onions
• 1/4 cup Cashews

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons lime juice, 1 tablespoon ginger, and 2 cloves garlic. Add the 1.5 lbs chicken breast to the bowl and toss to coat. Let it marinate for 10 minutes.
2. 2Place a 12-inch skillet or wok over medium-high heat (around 375°F or 190°C). Add 1 tablespoon of the 2 tablespoons coconut oil to the hot skillet. Once the oil is shimmering, add the marinated chicken. Stir-fry the chicken for 5-7 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
3. 3Add the remaining 1 tablespoon coconut oil to the same skillet over medium-high heat (around 375°F or 190°C). Add the 1 large red bell pepper, cut into 1-inch pieces, and the 2 cups broccoli florets. Stir-fry the vegetables for 5-7 minutes, until they are tender-crisp. Return the cooked chicken to the skillet with the vegetables.
4. 4While the chicken and vegetables are cooking, place a medium saucepan over medium heat (around 350°F or 175°C). Add the 4 cups cauliflower rice and the 1/2 cup coconut milk. Stir frequently and cook for 5-8 minutes, until the cauliflower rice is tender and has absorbed most of the coconut milk. It should be soft but not mushy.
5. 5Slice the 2 stalks green onions thinly. Measure out the 1/4 cup cashews.
6. 6Serve the chicken and vegetable stir-fry over the coconut cauliflower rice. Garnish with the sliced green onions and the cashews.

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