Ingredients
- 8 ounces chicken breast cubed
- 1/2 cup full fat coconut milk
- Pepper
- 1 tablespoon coconut oil
- 1 1/2 teaspoons fresh ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 1/2 cups broccoli cut into bite sized florets
- 1 large carrot spiralized with blade C
- 1/2 teaspoon sea salt
- Cilantro for garnish
Instructions
- Place the cubed chicken breast in a medium bowl and pour in the coconut milk. Sprinkle with salt and pepper and stir until the chicken is covered. Refrigerate for at least 20 minutes. (I do this while I prep the other veggies.)
- Heat the oil in a high-sided frying pan over medium-high heat. Add the ginger, cumin, coriander, and cardamom. Cook until golden brown and fragrant, about 20 seconds.
- Place the chicken cubes into the pan one at a time, lightly shaking off any excess coconut milk while ensuring they remain coated. Reserve the leftover coconut milk for later. Cook the chicken for 4-5 minutes or until no longer pink inside.
- Add the broccoli florets and cook for 1 minute. Then, reduce the heat to medium and add the carrot noodles and salt. Cook, stirring frequently, until the carrot noodles are tender, about 4 minutes.
- Stir in the remaining coconut milk. Cook for 30 seconds and then remove from heat.
- Garnish with cilantro and DEVOUR!