Eosinophilic Esophagitis Friendly Paleo Thai Basil Chicken Teriyaki with Cauliflower Rice

Total time35 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Paleo Thai Basil Chicken Teriyaki with Cauliflower Rice

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz Spectrum Naturals Avocado Oil Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML Chosen Foods 100% Pure Avocado Oil 33.8 floz
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¼ tsp salt

For the teriyaki sauce

⅓ cup coconut aminos
2 tbsp honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp arrowroot starch
1 tsp fresh ginger, finely grated

For the chicken

2 tbsp avocado oil
1 lb ground chicken
4 scallions (green tops only), thinly sliced
1 red bell pepper, thinly sliced
2 tsp fish sauce
1 cup fresh thai basil leaves, loosely packed
½ tsp red pepper flakes

For serving

lime wedges, for serving (optional)
sliced scallion greens, for serving (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove excess moisture.
2
In a small bowl, whisk together the coconut aminos, honey, rice vinegar, toasted sesame oil, arrowroot starch, and grated ginger until the starch is fully dissolved. Set aside.

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