This dish is my family’s new favorite way to enjoy our chicken and veggies! It’s filled with tender, flavorful chicken slices and savory greens all piled high on a fluffy bed of cauliflower rice. The distinct Japanese flavor of mirin takes on a healthy, real food twist as coconut aminos take the place of soy sauce and coconut nectar takes the place of refined white sugar.
My son Andrew, who is 7, says this is the BEST chicken dinner he has ever eaten! And he’s not one to throw around compliments, so mommy is going to put that feather right into her hat 🙂
- 1 head cauliflower
- ¼ cup coconut aminos
- ¼ cup mirin (sweet rice wine)
- 1 Tablespoon coconut nectar
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons fat-free, lower-sodium chicken broth
- 3 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 8 ounces snow peas, halved lengthwise diagonally
- 1 bunch green onions, cut into 1-inch pieces
- Cook Cauliflower rice according to directions here.
- Combine coconut aminos, mirin, coconut nectar, apple cider vinegar and chicken broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons toasted sesame oil to pan; swirl to coat. Add chicken breasts to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1-inch slices.
- Return pan to medium-high heat; add remaining 1 teaspoon toasted sesame oil to pan. Add snow peas and onions; sauté 2 minutes. Add coconut amino mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.