Ingredients:

  • 1 lb chicken breast, diced into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 large head cauliflower (approx. 600g), riced
  • 2 tbsp toasted sesame oil
  • 3 large cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup scallions, whites and greens separated
  • 1 cup snap peas, thinly sliced
  • 3 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce

Instructions:

  1. Rice the cauliflower. Use the 600g head and grate it into rice sized grains. Note: Pat it dry with a paper towel if it feels particularly moist.
  2. Season the protein. Toss the 1 lb of diced chicken with the 1/2 tsp sea salt and 1/4 tsp pepper.
  3. Sear the chicken. Heat 1 tbsp avocado oil in the skillet over medium high heat. Cook for 5 minutes until golden and crackling.
  4. Remove and rest. Take the chicken out of the pan. Note: This prevents the chicken from overcooking while we finish the veggies.
  5. Sauté aromatics. Add the 2 tbsp toasted sesame oil, minced garlic, grated ginger, and scallion whites. Sauté for 1 minute until fragrant and sizzling.
  6. Flash fry the rice. Toss in the riced cauliflower and sliced snap peas. Cook for 5 minutes until the cauliflower is tender crisp.
  7. Deglaze the pan. Pour in the 3 tbsp coconut aminos, 1 tbsp rice vinegar, and 1 tsp chili garlic sauce.
  8. Combine everything. Add the chicken back into the skillet. Stir for 2 minutes until the sauce is velvety and coats every grain.
  9. Garnish and serve. Top with the scallion greens. Eat immediately while the peas still have their snap.