Ingredients
For the sauce:
- 2 1/2 teaspoons coconut oil divided
- 1 1/2 teaspoon fresh ginger minced
- 1 teaspoon garlic minced
- 1/2 teaspoon habanero pepper minced
- 3/4 cup orange mango or mango juice (100% pure juice)
- 1/2 tablespoon coconut aminos
- 1 teaspoon tapioca flour
For the chicken:
- 3 tablespoons tapioca flour
- 8 ounces chicken breast patted dry and cut into 1-inch cubes
- Salt and pepper
- 2 tablespoons coconut oil
For the cauliflower rice:
- 3 cups cauliflower cut into bite-sized pieces
- 2 teaspoons coconut oil
- 2 tablespoons unsweetened coconut flakes
For garnish:
- 1/2 large mango cut into cubes
- Cilantro roughly chopped
- Green onions chopped
- Toasted sesame seeds
Instructions
- In a medium pot over medium heat, melt 1 1/2 teaspoons of the coconut oil for the sauce. Add the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute.
- Add the remaining coconut oil, juice, and coconut aminos. Increase the temperature to high heat, and bring to a boil. Place the tapioca flour in a small bowl.
- Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
- Reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes glossy, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
- Place the tapioca flour into a large Ziploc bag, and season the cubed chicken with salt and pepper. Place the chicken in the bag and shake until it's evenly coated in the flour.
- In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken in the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little.
- While the chicken cooks, place the cauliflower into a large food processor and process until you get a "rice-like" texture.
- Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
- Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
- Divide the chicken and cauliflower between two plates.
- Garnish with cilantro, green onion, and sesame seeds. Serve hot.