Spicy Chicken and Brocoli with Faux Rice

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 34 minutes

Yield: 4 servings

Serving Size: 1/4 of recipe

 

Gather

2 pounds boneless/skinless chicken thighs cut into 1 inch pieces. 1-2 Tablespoons coconut oil 2 cups broccoli florets ¼ cup low sodium chicken stock ¼ cup soy sauce or tamari sauce 1 Tablespoon sriracha sauce 1 Tablespoon honey 1 Tablespoon sesame oil ¼ cup orange juice 2 teaspoon corn starch ½ teaspoon ground ginger or 1 inch fresh finely chopped ½ teaspoon garlic powder or 1 clove fresh garlic minced For the 'Rice' 1 head cauliflower 1 Tablespoon coconut oil ¼ cup low sodium chicken stock Salt & pepper to taste 3 scallions sliced thin

Step by step

For the Chicken & Broccoli For the faux rice

1. Heat 1-2 tablespoons of oil over medium/high heat.
2. Brown and cook chicken pieces in batches about 2 minutes per side or 4 minutes per batch. Do not overcrowd the skillet!
3. Place cooked chicken on a plate and keep warm.
4. Combine the soy sauce, sriracha sauce, honey, sesame oil, orange juice, ground ginger, garlic powder and corn starch.
5. Whisk to combine the ingredients (OR if you use fresh ginger and garlic instead of the powder, sauté for about 30 seconds to one minute in the skillet after you’ve removed the chicken).
6. Add ¼ cup chicken stock and continue cooking for another minute stirring constantly and scraping up brown bits.
7. Add the sauce and bring to a boil.
8. Add the broccoli and stir to coat and cook for a minute or two.
9. Add the chicken and any accumulated juices to the broccoli and sauce.
10. Simmer uncovered for another two minutes stirring often.
11. At this point you can turn the burner off and cover the skillet to keep warm and to finish cooking the broccoli.
12. Using the grater attachment for your food processor, grate the cauliflower. One head of cauliflower makes about 4 cups of faux rice.
13. Heat 1 tablespoon oil in a large skillet over medium heat.
14. When oil is hot, add the cauliflower and stir to coat with the oil.
15. Add ¼ cup chicken stock to the cauliflower and cover to steam.
16. Stir occasionally and cook over medium heat testing periodically.
17. The texture should be like steamed white rice.
18. Watch closely because the cauliflower can quickly become mushy/overcooked. This should take about 5-7 minutes.
19. Stir in 2/3 of the sliced scallions, reserving the remaining 1/3 for garnish.
20. Serve the chicken and broccoli with the faux rice topped with the remaining scallions, sriracha and soy sauce.

Nutrition

WW PP 9; Calories 362; Total Fat 12.5g; Saturated Fat 6.4g; Trans Fat 0.0g; Cholesterol 120mg; Sodium 1885mg; Total Carbohydrates 15.6g; Dietary Fiber 3.0g; Sugars 8.3g; Protein 50.3g