¾ cup Organic Free Range Chicken Broth
2 tbsp arrowroot powder
3 tbsp raw organic honey
1/3 cup Coconut Aminos
½ tsp Ginger
Juice of ½ lemon
1 tsp red pepper flakes
1 scallion, chopped
Combine all the ingredients in a bowl, whisk thoroughly and set aside. Melt the honey in the microwave before adding so that it mixes fully with the rest of the ingredients.
Meat:Using a large pan or wok, put two tablespoons of olive or coconut oil in the pan and set it to medium heat. Cut the chicken breasts into small strips or cubes and place in the pan. Brown all sides of your meat. This should take a few minutes. Once the chicken is starting to brown, add the sauce and begin stirring everything together. The sauce will begin to thicken. Add broccoli and chopped carrots at this point and continue to stir everything together. Cook the chicken and veggies in the sauce for another five minutes, or until the chicken is cooked through.
If you have a potato ricer, boil a head of cauliflower until it starts to get soft and then chop it into chunks and put it through the ricer. If you do not have one of these handy gadgets, like I don’t, chop up a head of cauliflower into little pieces and boil it in a pot until it starts to get soft. Taste it as you go. Whatever kind of texture you want out of your “rice” is up to you. If you want it crunchier, you won’t have to boil it as long. Once you’ve gotten the cauliflower to your ideal texture, drain all of the water out of the pot and serve.