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Ginger Coconut Chicken

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Ginger Coconut Chicken
Author: Rachel
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
    • 350gm chicken breast
    • 2 Tbs coconut oil
    • ½ C coconut milk
    • 2 Tbs cashew nuts
    • 2 Tbs coriander, chopped
    • 1 Lebanese cucumber, thinly sliced
    • 1 cup English spinach leaves, chopped
    • Cracked black pepper
  • 1/3 cauliflower
Instructions
    1. Heat the 1 tablespoon of coconut oil in a fry pan and add the minced ginger.
    1. Slice the chicken in half width wise.
    1. Add the chicken to the pan and season with the pepper.
    1. Sprinkle half of the coriander over the chicken whilst it cooks and add the cashew nuts to the pan. Add a dash of the coconut milk to the pan and give everything a big stir to combine the chicken with the coconut milk.
    1. Cook the chicken for around 5 minutes on each side or until it is cooked through.
    1. Remove the chicken and the cashew nuts from the pan and set aside.
    1. Either finely chop the cauliflower into rice sized grainds, or quickly pulse it in a food processor.
    1. Heat the remaining coconut oil in the pan and stir fry the cauliflower for a few minutes.
    1. Pour the coconut milk over it over the cauliflower rice
    1. Stir well to coat the cauliflower rice and cook for a few minutes until the coconut milk is almost all absorbed. Remove the rice from the pan.
    1. To serve, place the chopped spinach and cucumber on the plate, add the cauliflower rice and chicken and scatter the cashew nuts and remaining coriander over the dish.
  1. Serves 2