Fructose Free Paleo Thai Basil Chicken Teriyaki with Cauliflower Rice
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For the teriyaki sauce
- ⅓ cup coconut aminos
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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