Ingredients:

  • 1 large head of cauliflower, approximately 24 oz (680g), riced
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 4 scallions, whites and greens separated and sliced
  • 1 lb chicken breast, cut into 1/2-inch cubes
  • 1 large carrot, finely diced
  • 1/2 cup frozen peas
  • 1 red bell pepper, diced
  • 2 tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes (optional)

Instructions:

  1. Heat 1 tablespoon of avocado oil in a 12-inch skillet over medium-high heat. Add cubed chicken in a single layer and sear undisturbed for 5 minutes until a golden-brown crust forms. Flip and cook until internal temperature reaches 165°F. Remove chicken from the pan and set aside.
  2. In the same skillet, add the remaining 1 tablespoon of oil. Add the diced carrots and red bell pepper, sautéing for 3 minutes until they begin to soften.
  3. Stir in the minced garlic, grated ginger, and the white parts of the scallions. Bloom the aromatics in the fat for 30-60 seconds until fragrant.
  4. Increase heat to high. Add the riced cauliflower in an even layer. Do not cover the pan. Sauté for 4 minutes, stirring occasionally, until the cauliflower is toasted and the moisture has evaporated.
  5. Return the cooked chicken to the skillet. Add the frozen peas, coconut aminos, and toasted sesame oil. Toss everything together.
  6. Remove from heat. Season with sea salt and optional red pepper flakes. Garnish with the green parts of the scallions and serve immediately.