Red Meat Allergy Friendly 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
- 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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