Thai Chicken and Bok Choy Stir-Fry
Coconut Cauliflower "Rice"
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp dark sesame oil
- ½ Tbsp olive oil
- ½ Tbsp minced ginger
- 1 small head bok choy, thinly sliced
- 1 red bell pepper, chopped
- 3 green onions, cut into 2-inch pieces
- 1 Tbsp fish sauce (or soy sauce)
- ½ Tbsp fresh lime juice
- 1 Tbsp chopped fresh cilantro
Instructions
- Cook chicken in hot oils in a large nonstick skillet or wok over medium-high heat 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.
Side Dish Ingredients
- ½ (16-oz) pkg cauliflower crumbles
- 1 Tbsp olive oil
- ½ cup unsweetened coconut milk
- 2 Tbsp chopped fresh cilantro
- 1 green onion, chopped
Side Dish Instructions
- Cook cauliflower in hot oil in a saucepan over medium heat 4 minutes, stirring often.
- Stir in milk. Cook 4 minutes or until creamy. Stir in cilantro and onion. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
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