Cooking_Time: 30m
Serves: 2
Difficulty: Medium
Ingredients:
1 medium head white cauliflower
1 large boneless skinless chicken breast
1 egg, beaten
1 teaspoon olive or favorite oil
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon fresh grated ginger
1 green onion, chopped including the green part
1 teaspoon 5 spice powder
1 cup water or more or less as needed
Directions:
1. Clean and discard the thick stems of cauliflower.
2. Chop into “rice” sized pieces. The smaller you chop, the more it sticks to chicken.
3. Combine soy, ginger and heat oil in large non-stick sauté pan.
4. Pour in beaten egg, swirl to thin the egg layer.
5. Cook for approximately one minute. Remove from pan, chop and set aside.
6. Over med-high heat (same pan) add the chicken breast, sear on one side.
7. Without turning chicken, add 1/2 cup of water wait until water is reduced to almost nothing.
8. Flip chicken breast, allow to sear on other side.
9. Repeat with 1/2 cup of water, flip as needed until the chicken is cooked through.
10. Remove and chop into bite-sized pieces then store in a covered bowl.
11. With the same pan and the glaze leftover from the chicken, add the cauliflower.
12. The natural juice from the vegetable will deglaze the pan as the veg cooks.
13. Stir for 1 minute over medium-high heat and add 5 spice powder.
14. Stir for an additional 1 minute then add the soy mixture. Stir to combine.
15. Add chicken and egg to cauliflower and stir for 2-3 minutes.
16. Top with chopped green onions and serve.