Coconut-Ginger Chicken Stir Fry with Cauliflower "Rice"

(Serves 4)

1 tbs sesame oil or your favorite
1 diced onion
4 minced garlic cloves
1 tbs grated fresh ginger

(Saute these until soft)
1.5-2 pounds cubed chicken breasts (salt and pepper these)
Add these to the pan and start to cook through
Meanwhile, food process a head of cauliflower until it becomes like rice (be sure to discard stem)
Cover and microwave 4-5 minutes to steam
Add in 2 tbs coconut aminos and stir around

Top with chopped scallions if you want

Set "rice" aside

When chicken is almost done, add in the veggies you want

(I made this easy-I added in a bag of frozen broccoli, cauliflower, and baby carrots (mix) and a bag of frozen stir fry veggies)

When veggies soften, add 1/2 cup canned coconut milk and 1/4 cup chicken broth

Then, add 2-3 tbs coconut aminos

Stir all together.

Bring to boil

Cook another few minutes until everything is cooked to the texture you like.
I added a few shakes of dried ginger and garlic powder right before it was done and stirred it in.
Serve over the cauliflower rice.

**This recipe easily be changed up by adding in your favorite curry powder.