Stovetop
Coconut Chicken and Vegetable Stir-Fry
Coconut Cauliflower "Rice"
Ingredients
- 2 Tbsp coconut oil
- 1½ lb boneless, skinless chicken breasts, cut into chunks
- ¼ tsp salt
- ¼ tsp pepper
- 2 (10-oz) pkg frozen stir-fry blend
- ¼ cup water
- 1 (13.5-oz) can unsweetened coconut milk
- ½ cup shredded unsweetened coconut
- ¼ cup coconut aminos
- 3 Tbsp rice vinegar
- 1 Tbsp arrowroot
- 1½ tsp dark sesame oil
- 1½ tsp honey
- ½ cup chopped cashews
Instructions
- Heat coconut oil in a large deep skillet or Dutch oven; sprinkle chicken with salt and pepper.
- Add chicken to skillet, and cook 2 to 3 minutes per side or until browned; remove chicken from skillet.
- Add frozen vegetables and ¼ cup water to skillet; cover and cook 5 minutes or until vegetables are almost tender.
- Stir together coconut milk, coconut, coconut aminos, vinegar, arrowroot, sesame oil, and honey. Add sauce and chicken to vegetables in skillet; reduce heat and simmer, 2 to 3 minutes or until sauce is thickened.
- Serve over Coconut Cauliflower Rice recipe, and garnish with nuts.
Side Dish Ingredients
- 1 large head cauliflower
- 2 Tbsp coconut oil
- 1 (13.5-oz) can unsweetened coconut milk
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Pulse cauliflower in a food processor, in batches, until it resembles rice.
- Melt oil in a large saucepan over medium heat. Add cauliflower to pan, and cook 4 minutes, stirring often.
- Stir in coconut milk, salt, and pepper. Cook 4 minutes or until creamy.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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