Lemongrass Chicken with Cauliflower Rice


Cilantro Cauli Rice:
2 tbsp avocado oil
1 large head cauliflower, riced (if using pre-riced cauliflower, use 16 ounces)
1/2 tsp salt
1/2 tsp pepper
1 tbsp Gourmet Gardens Lightly Dried Cilantro
Lemongrass Chicken:
1 tbsp fish sauce
3 tsp Gourmet Gardens Garlic Paste
1/2 tsp sea salt
1 1/2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
2 tbsp Swerve Sweetener
2 tbsp water, divided
2 tsp molasses or yacon syrup (optional)
2 tbsp avocado oil
3 tbsp Gourmet Gardens Lemongrass Paste
1 to 2 tsp Gourmet Gardens Lightly Dried Red Chile (more to taste)

Cauliiflower Rice:
Place a medium skillet over medium heat. When hot, add oil and swirl to coat pan. Add riced cauliflower, salt, and pepper and toss to coat in the oil. Cook, stirring frequently, until tender crisp. About 5 minutes.
Add cilantro paste and stir to combine. Cook one minute more, then remove from heat.
Lemongrass Chicken:
In a medium bowl, combine fish sauce, garlic paste and sea salt. Add chicken and toss to combine.
In a small skillet over medium heat, combine Swerve Sweetener, 1 tbsp water, molasses or yacon syrup. Cook, stirring frequently, until sweetener is dissolved. Bring to a boil and cook until mixture is a golden caramel colour. Whisk in remaining water and set aside.
Heat a large wok or skillet over medium high heat. Add oil and swirl to coat. Add lemongrass paste and chili paste and stir until fragrant, about 1 minute.
Add chicken and stir fry until chicken is mostly cooked through, then add caramel mixture and cook until sauce is reduced and thickened.
Serve over cilantro cauliflower rice.

Read more at http://alldayidreamaboutfood.com/2016/04/easy-low-carb-lemongrass-chicken.html#0efpCbsApiqID0hE.99

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