Mushroom Chicken with Coconut Cauliflower Rice
Savor simplicity with our Mushroom Chicken paired with Coconut Cauliflower Rice. Tender chicken and earthy mushrooms join forces, while coconut-infused cauliflower rice adds a light, flavorful touch. Quick, easy, and brimming with goodness, this dish is your ticket to a delicious and hassle-free meal. Busy days just got tastier!
4
Serving size
45
Chicken
Ingredients
Fresh:
1 can full-fat canned coconut milk
4 boneless, skinless chicken thighs
1 white onion, finely diced
8 ounces organic mushrooms, sliced
1 package cauliflower rice (or 1 head of cauliflower, riced)
3-4 garlic cloves, minced
2-inch piece of fresh ginger, grated
Green onions, chopped (for topping)
Staple:
4 tablespoon coconut oil
3 tablespoon tamari (or soy sauce)
2 tablespoon apple cider vinegar
1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)
1 teaspoon red pepper flakes
1 teaspoon garlic powder
3 teaspoon salt (to taste; using Natural Redmond Real Salt)
2 teaspoon freshly ground black pepper (to taste)
Sesame seeds (for topping)
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- In a skillet over medium-high heat, melt 2 tablespoons of coconut oil.
- Sauté diced onion until slightly browned, around 3 to 4 minutes.
- Add mushrooms to the skillet; cook for an additional 8 to 10 minutes.
- Introduce minced garlic and grated ginger to the skillet; cook for an extra 1 to 2 minutes.
- Create space in the center of the pan; add 1 tablespoon of coconut oil along with the chicken thighs. Sear the chicken for about 2 minutes on each side until lightly browned.
- Next, add ¾ of the can of coconut milk, tamari, apple cider vinegar, salt, pepper, and red pepper flakes. Stir well, bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is fully cooked or reaches an internal temperature of 165 degrees.
- Meanwhile, prepare cauliflower rice by melting 1 tablespoon of coconut oil in a separate pan over medium heat.
- Once the coconut oil is melted, add cauliflower rice, season with garlic powder, salt, and pepper to taste. Stir and cook for about 5 minutes or until the cauliflower softens.
- Stir in ¼ of the can of coconut milk to the cauliflower and cook for another minute or two until heated through. Turn off the heat or set aside when creamy.
- After the chicken is cooked, thicken the sauce by mixing arrowroot powder with 1 tablespoon of water in a small bowl to make a slurry. Pour this into the skillet with the chicken, stir, and let it cook for about 4 more minutes.
- Serve the mushroom chicken and sauce over a bed of coconut cauliflower rice. Garnish with chopped green onions and sesame seeds.
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