1] Heat 1-1/2 teaspoons of coconut oil in a large skillet over medium heat.
2] Add in the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute. Add in the juice and coconut aminos. Raise the temperature to high heat, and bring to a boil. While liquid is boiling, place the tapioca flour in a small bowl.
3] Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
4] After the sauce has boiled, reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes.
5] Transfer sauce to a large bowl to let it cool and thicken while you make the chicken.
1] Place the tapioca flour in a large Ziploc bag. Cut the chicken into cubes, season it with salt and pepper and add it into the bag, shaking until evenly coated in the flour.
2] In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden and browned, about 2-3 minutes. Flip and repeat.
3] Transfer the chicken to a paper-towel-lined plate, and blot off any excess oil. Repeat with the remaining chicken. If the chicken starts cooking too quickly, turn the heat down slightly.
4] While the chicken cooks, place the cauliflower in a large food processor and process until broken down and rice-like.
5] Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden, about 2-3 minutes.
6] Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
7] Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
8] Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 372 (63%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 34.1g||170 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 131.5mg||40 %|
|Sodium 148.1mg||5 %|
|Potassium 594.6mg||16 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1g|
|Protein 52.6g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 587
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