Honey Lemon Ginger Chicken and Cauliflower "Fried Rice"
Shared by: ivanalocke
Ingredients
Directions
HONEY LEMON GINGER CHICKEN
In a medium saucepan, add olive oil, minced garlic, and ginger. Saute over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, tamari sauce, and cornstarch or potato starch. Bring to a boil and reduce to simmer. Let simmer and thicken while cooking chicken.
Cut the chicken into bite-sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside starts to brown. Add the sauce to the chicken and toss to coat. Add pinch of salt and pepper.
CAULIFLOWER "FRIED RICE"
Mince cauliflower into very small crumbled pieces, resembling rice. You can use a food processor to get this texture, but do not over process or it will become mushy. You can also mince it by hand to get the small texture, so it still remains firm when cooked.
In small bowl, whisk the egg and set aside.
Heat large skillet on medium heat. Add olive oil, then add onion and garlick. Cook until soft and translucent.
Add cauliflower and saute until tender, but not mushy or soft. Add peas and carrots and stir until combined.
Add the beaten egg, tamari sauce, sesame oil and black pepper. Stir until the egg coats all the cauliflower and becomes cooked.
Add sea salt (optional) to taste. Add green onions and stir to combine everything together.
Serve warm and on the side of your Honey Lemon Ginger Chicken.