Ingredients
- 3 cups cauliflower cut into bite-sized florets
- 1 tablespoon coconut oil
- 1/2 pound lean ground chicken
- 1/4 cup green onion sliced
- 4 cups Napa cabbage chopped
- 3 tablespoons 100% pineapple juice
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1/2 tablespoon sriracha or to taste
- 1/3 large cucumber chopped
- 1/4 cup cilantro roughly chopped
- 3 tablespoons fresh mint minced
- Sea salt to taste (optional)
Instructions
- Place the cauliflower into a food processor and process until broken down and rice-like. Set aside.
- 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.
- Add in the cauliflower rice and cook until the chicken is lightly browned, about 2-3 minutes.
- Add in the Napa cabbage, stirring to combine. Cover the pot, turn to medium heat, and cook, stirring occasionally, for 3 minutes.
- 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.
- Remove the pan from the heat and stir in the cucumber, cilantro, and mint. Season to taste with salt, if needed.