with coriander and “rice”
(Pics by Jamie)
Hands-on Time: 60-90 minutes // Time from start to finish: 60-90 minutes
(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Specific Carbohydrate Diet)
The time this meal takes is from all the veggie chopping. If you can get help with this, it’ll be appreciated. My family is most likely to spend time together when we’re all chopping veggies.
Start with chopping chicken breasts into bite-size pieces. Marinate them in garlic powder, onion powder, ginger, coriander, Tamari gluten-free soy sauce, and rice vinegar.
Chop the broccoli, carrots, celery, and green beans and have at the ready.
In a pan or wok over high heat, quickly cook the chicken in a little toasted sesame oil. This really doesn’t take long, due to their size, so don’t walk away!
Take the chicken off the heat.
Thinly slice a yellow onion (I used ½ an onion for 2 chicken breasts worth of food), and pop into the pan, still on high heat with a dash more toasted sesame oil until they’re translucent and fragrant.
Add in the rest of the veggies and keep moving regularly to cook evenly. Add some more Tamari, garlic, ginger, and some lemongrass.
Fold in the chicken just before serving.
For the cauliflower rice:
Chop a head of cauliflower into florets or other similar-sized chunks. You’re about to food process them, so they really don’t have to be pretty.
Steam them for about 15 or so minutes over a pot of boiling water.
Make sure not to let the cauliflower touch the water while it’s steaming. This will introduce too much water and you will end up with mashed potatoes instead of rice.
Once knife tender (but maybe not yet fork tender), pop ’em in the food processor and run in spurts until you have small rice-sized chunks.
These don’t need to be cooked again before being eaten, just warmed up.
I like to make several heads worth of cauliflower rice at a go and pull out a container each week for meal prep—doing this could cut down your hands-on time for this recipe to 15-20 minutes.