Thai Chicken over Shredded Cauliflower

Thai Chicken over Shredded Cauliflower

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Style Main Course, Slow Carb, Low Carb
Cuisine Thai-American
Servings 1

A quick stir-fry of sliced chicken breast with red onion, red pepper, and a coconut milk chili sauce, served over steamed grated cauliflower rice.

Ingredients

  • 1 chicken breast (sliced)
  • 4 cloves garlic (finely chopped)
  • small amount olive oil
  • 1/2 red onion (sliced thick)
  • 1/2 red pepper (sliced thick)
  • 1/4 cup unsweetened coconut milk
  • 1 tablespoon Thai red chili sauce
  • few sprigs cilantro (chopped)
  • 1-2 cups grated cauliflower (cauliflower rice)

Method

  1. In a skillet over medium-high heat with oil, stir fry chicken and garlic until chicken is browned. Remove chicken from pan, leaving the garlic.
  2. Add red onion and stir fry briefly, then add red pepper. Cook until just tender but not soft. Meanwhile, combine coconut milk and chili sauce in a small bowl.
  3. Toss cilantro into the vegetables, then turn down the heat. Return the chicken to the pan and stir fry for a few seconds. Transfer everything to a plate and pour the coconut chili sauce over the top.
  4. Add cauliflower rice to the empty pan with a small splash of water. Cover and steam for 2–3 minutes until soft. Serve alongside the chicken and vegetables.