Mango Chicken over Coconut Cauliflower Rice
The Caribbean inspiration continues over here! Mexico is two weeks away, and Steve and I are counting down the days until we’re on the beach!
This recipe definitely took a fair amount of prep, so find your sous chef and get to work because it’s totally worth it. This dish is packed with different flavors that all work together to make one magical plate. There’s a few ingredients that you maybe haven’t heard of, but don’t let that scare you away. Coconut Aminos is a soy-free alternative to soy sauce for those of you doing Whole30. It has a similar flavor, but is a little less salty and a little more sweet. You could use soy sauce or tamari sauce if you’re not looking to buy something new for one recipe though–I totally get that. If you want to learn more, visit here.
The other ingredient that you may have not heard of is Tapioca Flour. It’s used as a thickening agent used frequently in Asian cooking. It’s also used in gluten-free and wheat-free baking, again for our Whole30 group. If this isn’t you, feel free to use cornstarch instead, which is used for the same purpose. To learn more, visit here.
For the sauce:
- 2 ½ tsp Coconut Oil, divided
- 1 ½ tsp Fresh Ginger, minced
- 1 tsp Garlic, minced
- ½ tsp Habanero or Jalepeno pepper, minced
- ¾ Cup Orange Mango or Mango Juice (100% pure juice)
- ½ Tbsp Coconut Aminos
- 1 tsp Tapioca Flour
For the chicken:
- 3 Tbsp Tapioca Flour
- 8 oz Chicken Breast, patted dry and cut into one-inch cubes
- Salt + Pepper
- 2 Tbsp Coconut Oil
For the rice:
- 3 Cups Cauliflower, cut into bite-sized pieces
- 2 tsp Coconut Oil
- 2 Tbsp Unsweetened coconut flakes
For the garnish:
- ½ Large Mango, cut into cubes
- Cilantro, roughly chopped
- Diced Green Onion
- Toasted Sesame Seeds
Click here for the full recipe.