Chinese Ginger-Scallion Chicken with Cauliflower Rice

Ingredients

• 1.5 lb boneless chicken thighs
• 1/4 cup coconut aminos
• 2 tbsp rice vinegar
• 3 tbsp grated, divided fresh ginger
• 6 cloves minced, divided garlic
• 6 sliced, divided scallions
• 4 tbsp avocado oil
• 4 cups cauliflower rice
• 12 oz trimmed green beans
• 1/2 cup chicken stock
• 2 tbsp coconut milk
• 1 tsp red chili flakes(optional)
• 3 tbsp toasted sunflower seeds(optional)

Instructions

1. 1

   Marinate the chicken thighs in coconut aminos, 1 tbsp ginger, half the garlic, and 1 tbsp rice vinegar for 20 minutes.

2. 2

   Heat 2 tbsp avocado oil in a large skillet; sear the chicken thighs 4 minutes per side until deeply browned. Remove.

3. 3

   Add the green beans to the pan and blister over high heat, 5-6 minutes; remove.

4. 4

   Add remaining oil, then the cauliflower rice; stir-fry until golden, 8 minutes. Season with salt and keep warm.

5. 5

   Return chicken to the pan with the marinade, chicken stock, and coconut milk; simmer covered 15 minutes until the sauce is glossy and the chicken is cooked through.

6. 6

   Make the ginger-scallion sauce: stir remaining ginger, garlic, scallion whites, chili flakes, and a pinch of salt, then pour 2 tbsp hot avocado oil over and stir.

7. 7

   Serve chicken and beans over cauliflower rice, topped with ginger-scallion sauce, scallion greens, and toasted sunflower seeds.