SERVES
2-3
DIFFICULTY
MEDIUM
PREP/COOK TIME
30mins
INGREDIENTS |
|---|
| 700g cauliflower, broken into florets |
| 1 1/2 tablespoons olive oil |
| 500g chicken thigh fillets, trimmed, cut into bite size pieces |
| 1 cup shredded cabbage |
| 2 garlic cloves, crushed |
| 1 tablespoon finely grated ginger |
| 3 green onions, thinly sliced |
| ½ cup diced broccoli |
| ½ cup diced carrots |
| 150g snow peas, trimmed, sliced on the diagonal |
| 1 1/2 tablespoons Coconut Aminos |
| 1/4 cup coarsely chopped coriander, plus extra sprigs to serve |
DIRECTIONS |
|---|
| STEP 1. Process the cauliflower in batches into rice size pieces in a food processor, or grate by hand. |
| STEP 2. Heat 1 teaspoon of oil in wok/pan over medium-high heat. Stir-fry chicken for 5-6 minutes or until browned and cooked through. Set aside. |
| STEP 3. Heat remaining oil and stir-fry broccoli and carrots for 1 minute or until lightly charred. |
| STEP 4. Add garlic, ginger and 2/3 of onion and stir-fry for 1-2 minutes or until fragrant and onion has softened. |
| STEP 5. Add cauliflower, cabbage and snow peas and stir-fry for 3 minutes or until well coated and hot. |
| STEP 6. Return chicken to the wok with coconut aminos (if using) and stir-fry until hot. Serve topped with coriander sprigs and remaining onion. |
TIP!
Vegetarian? Simply swap the chicken for your choice of beans/legumes.
