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Larb Gai Thai Chicken Skillet

This easy Thai chicken skillet has all the classic flavors of Larb Gai, but in a one-pot, healthy, low carb and whole30 approved weeknight dinner that is only 200 calories!

Course Dinner, Main Course
Cuisine Thai
Keyword chicken, healthy, low carb, one-pot, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 - 3 people*
Calories 197 kcal

Ingredients

  • 3 Cups Cauliflower, cut into bite-sized florets (255g)
  • 1 Tbsp Coconut oil
  • 1/2 Pound Lean ground chicken
  • 1/4 Cup Green onion, sliced
  • 4 Cups Nappa Cabbage, chopped
  • 3 Tbsp 100% Pineapple juice
  • 2 Tbsp Fish sauce (whole30 approved)
  • 2 Tbsp Fresh lime juice
  • 1/2 Tbsp Sriracha (or to taste)
  • 1/3 Large Cucumber, chopped
  • 1/4 Cup Cilantro, roughly chopped
  • 3 Tbsp Fresh mint, minced
  • Sea salt, to taste (optional)

Instructions

  1. Place the cauliflower into a food processor and process until broken down and rice like. Set aside.

  2. Heat the coconut oil in a large, high sided frying pan on medium/high heat. Add in the chicken and green onion and cook, breaking up the chicken, for 2 minutes.

  3. Add in the cauliflower rice and cook until the chicken is lightly browned, about 2-3 minutes.

  4. Add in the Nappa cabbage, stirring to combine. Cover the pot, turn to medium heat and cook, stirring occasionally, for 3 minutes.

  5. Uncover the pot and add in the pineapple juice, fish sauce, lime juice and sriracha, stirring to combine. Turn the heat to high and bring to a boil. Once boiling, boil for 3 minutes or until most of the liquid evaporates, stirring frequently so the bottom doesn't burn.

  6. Remove the pan from the heat and stir in the cucumber, cilantro and mint. Season to taste with salt (we thought it needed some, but you may not if you're salt sensitive.)

  7. DEVOUR!

Recipe Notes

*2 VERY hungry people, or 3 not as hungry people :)