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Delishar

Mango Chicken on Cauliflower Egg Fried Rice

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Servings: 4
Ingredients Method Notes

Ingredients
  

Chicken
  • 5 tbsp Tapioca flour
  • 400 g Chicken breast patted dry and cut into one-inch cubes
  • Salt & black pepper to taste
  • 3 tbsp Coconut oil
Mango Sauce
  • 4 tsp coconut oil divided
  • 1 tbsp ginger grated
  • 3 cloves garlic grated
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes optional
  • 1 1/2 cup 360ml mango juice (100% pure juice)
  • 1 tbsp coconut aminos*
  • 3 tsp tapioca flour
Cauliflower rice
  • 6 cups cauliflower cut into bite-sized pieces about 620g
  • 3 tsp coconut oil
  • 2 eggs lightly beaten
  • 1/4 cup spring onion chopped
  • 1 tbsp coconut aminos
  • salt and black pepper to taste
Baby Beans
  • 300 g baby beans ends removed
  • 2 tsp olive oil
  • Salt and black pepper to taste
Garnish
  • Chopped spring onions
  • Toasted black sesame seeds

Method
 

Chicken
  1. Place chicken, flour, salt & pepper into a ziplock bag. Seal and toss to coat chicken with seasoning and flour.
  2. Heat pan on medium high heat, add oil.
  3. Shake off excess flour, and pan fry chicken until golden on all sides. You may have to do this in batches.
  4. Remove and set aside.
Mango Sauce
  1. With the same pan, give it a wipe with kitchen towels.
  2. Add oil and heat on medium heat, melt coconut oil.
  3. Add in the ginger, garlic, chilli flakes, and cumin. Cook until fragrant, about 1 minute.
  4. Add in the juice and coconut aminos.
  5. Bring to boil at high heat.
  6. Add 1 tbsp of sauce liquid to 1 tbsp of tapioca flour in a bowl, and whisk until smooth.
  7. Pour mixture into sauce while stirring constantly, and cook for 2 minutes.
  8. Reduce heat to medium low and simmer for 6-7 mins, stirring frequently, until the sauce reduces by about 1/4.
  9. Remove from heat, and add in chicken.
  10. Toss to coat.
Cauliflower rice
  1. Process cauliflower in food processor until you get rice size pieces.
  2. Heat wok on high heat, and add coconut oil.
  3. Add cauliflower to stir fry for 6-8 minutes.
  4. Create a well in the middle of the cauliflower and add in eggs.
  5. Scramble until almost set, and toss together with cauliflower.
  6. Season with coconut aminos, salt, and pepper.
  7. Remove from heat, and toss in spring onions.
Baby Beans
  1. Heat pan on medium high heat, and add oil.
  2. Add beans to saute until desired done-ness.
  3. Season with salt and black pepper half way through.
Serving
  1. Serve garnished with chopped spring onions, and toasted sesame seeds.

Notes

I made my own mango juice by pureeing a fresh mango and some water.
Coconut aminos is a whole30 compliant 'soy' sauce.
Adapted from LAMuscle