1–2 cups cooked rice (or 1 head of cauliflower for cauliflower rice if you are doing Whole30)
1 tablespoon extra virgin olive oil, divided
1 tablespoon hot sauce (if doing Whole30, make sure it’s compliant)
½ teaspoon finely grated lemon zest
2 teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
¼ teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 teaspoon paprika
2 tablespoons coconut oil, divided
¾ cup chopped yellow onion
2 tablespoons chopped garlic
3 cups finely julienned carrots
¾ cup thinly sliced scallions
½ cup Stir Fry Infuser (recipe below)
½ cup toasted nuts (either crushed cashews or slivered almonds)
Make the rice per instructions on the box. Alternatively, place a medium head of cauliflower in a food processor with the ricer attachment and ‘rice’ the cauliflower. Set aside.
In a large bowl, mix 1 tablespoon olive oil, the hot sauce, lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and the cayenne until combined well. Add the chicken to the bowl and toss to thoroughly coat. Let marinate for 5 minutes. Then add the paprika and toss again to coat.
In a large skillet, heat 1 tablespoon coconut oil over medium-high heat. Add the chicken to the pan and cook until brown and crispy, about 3-4 minutes. Then flip and cook 2-3 more minutes, or until done. Remove and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the onion and garlic and cook, stirring, until translucent, about 1 minute. Add the carrots and scallions, the remaining 1½ teaspoons of salt and the remaining ¼ teaspoon black pepper and cook, stirring, until cooked through, about 2-3 minutes. Add the stir fry infuser, the rice (or dry cauliflower rice), the chicken (and chicken juices), and the nuts, stirring to deglaze the pan and until warmed through. Serve.
This can easily be made Whole30—make sure all ingredients are compliant and that you use cauliflower rice instead of the regular rice.