Garlic Coconut Chicken with Cauliflower Rice

Ingredients:

Makes 2 servings

3-4 Chicken Thighs (or chicken breast)
250g Cauliflower Rice (I get one pack from Woolworths)
150g Light Coconut Milk
2 Kaffir Lime Leaves
2 tsp Tamari Sauce OR Soy Sauce (tamari sauce is a healthier alternative to soy sauce)
1 stalk Lemongrass
1 clove Garlic
Ginger
Snow Peas or Beans
1 Cube Chicken Stock/ 1 tsp
Baby Spinach Leaves
Chilli (optional)
Any other veggies you would like to add like capsicum, baby corn etc
Coconut Oil

Bring a medium saucepan of water to the boil. Once water is boiling put in the cauliflower rice, Kaffir lime leaves, and if you wish to add any basmati rice add 1/4 cup. Stir once, then turn stove down to medium-low heat, cover saucepan and let it simmer for 10 minutes. Once complete take pan off heat and leave covered for another 10-15 minutes (I just leave it off heat until I’m finished the other steps). Drain and its ready to go!
Time to prep everything! Finely chop the garlic and grate a knob of the ginger (should be about 1.5-2 tsps)
Take outside layer from the lemongrass and push the flat side of a knife into the lemongrass (you will hear a crunching sound) to bruise the stalk, cut up snow peas and any other vegetables you wish to have (except the spinach)
Cut chicken into strips, add a drizzle of coconut oil to the pan, once hot add the chicken and cook for 2-3 minutes until browned (chicken appears white)
Add the lemongrass, ginger and garlic to the chicken and cook for another minute, coating the chicken in the flavours
Add in the coconut milk, chicken stock and tamari sauce and reduce heat to a simmer. Let it simmer for 4-5 minutes (or until the sauce has slightly reduced)
Throw in the vegetables and cook for another 3-4 minutes
Once done throw in two handfuls of spinach and stir until it wilts
Discard of lemongrass and serve with the rice, and top with chopped chilli if you like!

I got this recipe inspiration from one of the amazing dishes from Hello Fresh! Such a yummy go to meal!