Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tbsp Coconut oil, (divided)
  • 8 Oz Chicken breast, (cut into cubes)
  • 1 tsp Fresh ginger, (minced)
  • 2 Cups Cauliflower (cut into florets)
  • 1 Cup Snow Peas
  • 3 Tbsp Cilantro, (roughly chopped)
  • 2 tsp Fresh mint, (sliced)
  • 1 Cup Coleslaw mix ((not the dressing - just the cabbage blend))
  • 1/4 Cup Water chestnuts, (sliced)
  • Sesame seeds, (for garnish)
  • Sliced green onion, (for garnish)
  • 2 Tbsp Amoretti Nut and Seed Butter
  • 1 Tbsp Coconut oil, (melted)
  • 2 1/4 tsp Fresh lime juice
  • 1/2 tsp Agave
  • 1/2 tsp Rice vinegar
  • 1/4 tsp Fresh ginger, minced
  • Pinch of salt

Instruction

  • Heat 1 Tbsp of the coconut oil up in a large pan on medium high heat.
  • Add in the cubed chicken and ginger and cook, stirring frequently, until the chicken is golden brown and no longer pink inside, about 5-10 minutes.
  • While the chicken cooks, place the cauliflower in a small food processor (mine is 3 cups) and process until broken down and rice-like.
  • Heat up the remaining 1/2 Tbsp of coconut oil a medium pan on medium heat and cook the cauliflower, stirring occasionally, until golden brown.
  • Once the chicken is done, divide it between 2 storage containers.  Place the snow peas into the hot pan, using the residual oils to cook the peas until lightly browned, about 2-3 minutes. Divide between the 2 containers.
  • Place the cooked cauliflower rice into a bowl and mix with the cilantro, mint and a pinch of salt. Divide between the 2 containers. Then, divide the coleslaw mix and water chestnuts between the 2 containers. Top with a bit of green onion and sesame seeds and cover and store in the refrigerator for up to 5 days.
  • In a medium bowl, whisk together all of the sauce ingredients until smooth and creamy.  Divide between 2 small containers and store at room temperature.*