I love Thai food, it has the perfect mix of sweet and spicy. When I was younger, I refused to try anything that was both sweet and spicy and now, I can’t get enough of it. Isn’t that funny how things work? With my low-carb lifestyle, I gave up processed foods and sugars for the betterment of my health but I have always missed certain dishes. After experimenting with different cooking methods and ingredients, I recreated one of my favorite dishes.
1 boneless, skinless chicken breast or 2 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken)
2 tablespoons coconut oil
1 tablespoon sesame oil
1/2 white onion, sliced
1 red or green chili, thinly sliced
1/2 teaspoon minced fresh ginger
5 cloves garlic, minced
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 tablespoon low-carb soy sauce or liquid smoke (if using liquid smoke only use 1/8 teaspoon) you can also use coconut aminos (or gluten free soy sauce)
1 tomato, cut into wedges
2 sprigs chopped cilantro
4 green onions, sliced
3-4 cups riced cauliflower (This is created by using cauliflower that has been cut into large chunks and the florets are placed in bowl of food processor in batches. Process the florets until evenly chopped but not completely pulverized, it should resemble rice.) (Another method is to use a ricer equipment).
3 tablespoons chicken stock
3 tablespoons low-sodium fish sauce
1 teaspoon Thai chili sauce
2 tablespoons coconut milk
2 tablespoons soy sauce
1 tablespoons lime juice
1/8 teaspoon white pepper
1/4 teaspoon sugar substitute
1 tablespoon oyster sauce
Combine together the sauce ingredients and allow the chicken to marinate in it for a few minutes.
Turn on the pan or wok to medium-high heat and add the oils. Cook the white onion, chili, garlic, ginger and red bell pepper. After a minute, add the chicken and the sauce and cook for 2-3 minutes.
Add the celery, mushrooms and carrots and cook for an additional 2-3 minutes. The chicken should be cooked thoroughly at this point.
Add the remaining ingredients except the egg and cook for a minute. Remove the food from the pan and place it over the riced cauliflower.
Scramble the egg and add back into the vegetables. Serve while hot.