Ingredients
Scale
Rice
- 2 Bags Steamable Riced Cauliflower
- 1 Bags Steamable Peas and Carrots
- 1/2 Large Onion
- 2 Teaspoons Minced Garlic
- 1 Teaspoons Salt
- 1 Teaspoons Pepper
- 1 teaspoon Fresh Ginger
- 2 Tablespoons Parsley
Chicken
- 1/4 Cup Coconut Aminos
- 1/4 Cup Water
- 1 Tablespoon Rice Wine Vinegar
- 1 Honey
- 1 Tablespoon Hoisin Sauce
- 1/4 Teaspoon Red Pepper Flakes
- 2 Teaspoons Minced Garlic
- 1/4 Cup Corn Starch
- 1 Teaspoon fresh ground Ginger
- 1/4 Cup all purpose Flour
Instructions
Chicken
- Begin by rinsing and cutting the chicken into bite sized cubes.
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Add the chicken pieces to a large bowl with the flower and corn Starch. Toss until all chicken is completely coated and set aside.
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Add all the sauce ingredients to a large measuring glass and whisk until combined.
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Place the pan on the stove at medium high add olive oil the pan enough to coat the bottom. Add chicken to pan and cook until its crispy.
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Remove the chicken from the pan and set aside. Also remove the majority of the oil leaving a little.
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Carefully add the sauce to the pan and whisk until thickened. Pour chicken and mix until completely coated. Set the chicken aside.
Rice
- Cook the cauliflower rice and the carrot/pea mixture according to package directions.
- Add a pan on the stove at medium high heat with sesame seed oil.
- Cut the onions and add to the pan with the ginger and garlic. Cook couple minutes then add veggies.
- Stir everything till its combined.
- To that mixture add cauliflower rice, salt, pepper, and parsley.
- Stir and cook for another couple minutes.
- Remove from stove.
- Plate it with some chicken and garnish with chopped chives and enjoy