Main Dish Ingredients
3/4 lb chicken thighs, cut into bite size pieces
1 package frozen sliced pepper and onion medley
1 tbsp jarred minced garlic
2 tsp ginger paste
2 TBSP fresh basil, I use the partially dehydrated kind, pictured below
2 TBSP frozen orange juice concentrate (could also use fresh orange juice)
Fresh Squeezed Juice from 1 lemon (about 3 tablespoons)
Crushed red pepper to taste (I used 1 tsp because we like a little spice)
1/4 cup soy sauce
1 tsp rice vinegar
Side Dish Ingredients
1 10oz package frozen cauli-rice (available in the frozen vegetable section at many grocery stores)
1/2 cup light unsweetened coconut milk (I used this kind)
a dash of salt
1 small green onion, sliced into small sections
1.) Combine all sauce ingredients in a small measuring cup. I did this ahead of time and stored in the fridge until I was ready to make dinner.
2.)Spray a large skillet with cooking spray and cook chicken over medium high heat until browned and cooked through. Remove from pan and set aside.
3.) While chicken is cooking, defrost cauli-rice in the microwave until warm. Spray a small pan with cooking spray and turn heat to medium. Add Cauli-rice, coconut milk and salt, stir. Bring to a simmer, stir. Turn heat to low and stir occasionally while cooking veggies.
4.) Cook vegetable medley, garlic and ginger in the skillet for 3-5 minutes on medium heat. Veggies are done with onions are slightly translucent. Add chicken back into skillet and add chili sauce and pre-made sauce mixture. Cook for 3 minutes longer or until sauce is thickened. Add basil and turn heat to low.
5.) Once coconut milk liquid has cooked off of rice, divide rice between two bowls and top with green onions. Serve chicken and vegetable mixture over cauli-rice.
Recipe adapted from eMeals