Stovetop
Thai Chicken and Bok Choy Stir-Fry
Coconut Cauliflower "Rice"
Ingredients
- 1 Tbsp dark sesame oil
- 1 Tbsp coconut oil
- 6 (6-oz) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp minced fresh ginger
- 3 baby bok choy, quartered
- 1 red bell pepper, thinly sliced
- 1 bunch green onions, cut into 2-inch pieces
- 2 Tbsp fish sauce (or use coconut aminos soy-free sauce)
- 1 Tbsp fresh lime juice
- 1 Tbsp chopped fresh cilantro
Instructions
- Heat oils in a large nonstick skillet or wok over medium-high heat.
- Add chicken. Cook 5 minutes or until browned.
- Add ginger, bok choy, bell pepper and green onions; sauté 4 to 5 minutes or until vegetables are tender.
- Add fish sauce, lime juice, and cilantro.
- Serve over Coconut Cauliflower "Rice".
Side Dish Ingredients
- 1 large head cauliflower
- 2 Tbsp coconut oil
- 1 (13.5-oz) can unsweetened coconut milk
Side Dish Instructions
- Pulse florets in a food processor, in batches, until rice-like consistency.
- Melt oil in a large saucepan over medium heat. Add cauliflower to pan, and cook 4 minutes, stirring frequently.
- Stir in coconut milk, ½ tsp salt and ½ tsp pepper. Cook 4 minutes or until creamy.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
