Ingredients:
For the rice
1 head cauliflower, chopped into florets
1/3 cup water or broth
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
For the chicken
2 TBSP coconut oil
1 1/2 lbs chicken thighs, cut into 1 inch cubes
salt and pepper to taste
For the sauce
1-2 TBSP coconut oil
2-3 cloves garlic - minced
1/2 small onion - minced
1/4 cup tapioca flour or almond flour
1 can full fat coconut milk
1/4 cup honey
1/2 cup coconut aminos (or GF soy sauce)
2-3 TBSP sriracha sauce (or PALEO sriracha)
1/2 tsp red pepper flakes
salt to taste
chopped green onions for garnish
Pulse cauliflower florets in a food processor until they resemble rice sized pieces. Place in a pot with broth/water, garlic powder, salt and pepper and cover - steam over medium heat for 8-10 minutes stirring occasionally. Set aside.
Heat coconut oil in a large pan over medium heat. When the oil is hot, add the chicken, sprinkle with salt and sear on all sides until cooked through. Remove to a bowl with a slotted spoon, discard fat.
Add 2 more TBSP coconut oil to the pan and then add garlic and onion. When the onion is tender, stir in flour until well incorporated. Slowly add coconut milk while stirring. Add honey, aminos, sriracha, red pepper flakes and salt (you can also add pepper, onion powder and cayenne!). Let come to low boil and reduce heat to low.
When the mixture thickens, add chicken and cook for about a minute.
Serve over cauliflower rice and garnish with green onions!
