Paleo Chicken Stir Fry with Cauliflower Rice

Holisticole - Paleo Chicken Stir Fry with Cauliflower Rice

Makes 4 servings

What you need:


2 tbsp coconut oil  
1 lb organic chicken breast, sliced into 1 inch pieces

1 medium yellow onion, thinly sliced
3/4 cup green cabbage, shredded
1/2 cup red cabbage, shredded
1/3 cup carrots, ribboned
2 cloves garlic, minced
½ tsp fresh ginger, grated
½ tsp fresh turmeric, grated
2-3 cups broccoli florets

2-4 tbsp coconut aminos
1 tsp unrefined sesame oil
2 tbsp almond butter
1/4 tsp red pepper flakes
1/4 tsp paprika
Himalayan salt
Black pepper

Sesame seeds for garnish


What to do:

- Heat coconut oil in a large skillet, add chicken and season with salt and pepper, cook until lightly browned
- Add in the shredded cabbage, carrots, onion, turmeric, garlic, ginger, spices and seasonings - and saute for 8-10 minutes until the cabbage is wilted.
- Add broccoli and cook for an additional 4-5 minutes.
- In a small bowl, stir together the coconut aminos, sesame oil and almond butter. Drizzle over mixture and stir well to combine.
- Garnish with sesame seeds and serve warm over cauliflower rice (see recipe below)



Makes 4 cups

What you need:

1 large cauliflower
1-2 tbsp coconut oil
Himalayan salt
Black pepper
Any desired spices (turmeric, cumin, etc.)


What to do: 

- Wash and dry the head of cauliflower. Remove all greens and cut into small florets.
- Using a food processor, pulse the cauliflower until it is transformed into small rice-like pieces (or cut into 4 even pieces and rice using a cheese grater).
- In a large skillet, heat some coconut oil, add the cauliflower rice, cover and cook for approximately 5-10 minutes until soft and lightly browned.
- Season as desired and enjoy this grain-free rice substitute as a base for stir fries, soups or fried rice recipes.