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My Go-To Larb Gai Thai Chicken Skillet — Ready in 20 Minutes

My Go-To Larb Gai Thai Chicken Skillet — Ready in 20 Minutes
Prep
10 min
Cook
10 min
Total
20 min
Serves
3
Calories
197 kcal
Carbs
13.90 g

Ingredients

  • 3 cupscauliflower (cut into bite-sized florets)
  • 1 tablespooncoconut oil
  • 1/2 poundlean ground chicken
  • 1/4 cupgreen onion (sliced)
  • 4 cupsNapa cabbage (chopped)
  • 3 tablespoons100% pineapple juice
  • 2 tablespoonsfish sauce
  • 2 tablespoonsfresh lime juice
  • 1/2 tablespoonsriracha (or to taste)
  • 1/3 largecucumber (chopped)
  • 1/4 cupcilantro (roughly chopped)
  • 3 tablespoonsfresh mint (minced)
  • —Sea salt (to taste)

Instructions

  1. 1

    Place the cauliflower into a food processor and process until broken down and rice-like. Set aside.

  2. 2

    Heat the coconut oil in a large, high-sided frying pan on medium-high heat. Add in the chicken and green onion and cook, breaking up the chicken, for 2 minutes.

  3. 3

    Add in the cauliflower rice and cook until the chicken is lightly browned, about 2-3 minutes.

  4. 4

    Add in the Napa cabbage, stirring to combine. Cover the pot, turn to medium heat, and cook, stirring occasionally, for 3 minutes.

  5. 5

    Uncover the pot and add in the pineapple juice, fish sauce, lime juice, and sriracha, stirring to combine. Turn the heat to high and bring to a boil. Once boiling, boil for 3 minutes or until most of the liquid evaporates, stirring frequently so the bottom doesn't burn.

  6. 6

    Remove the pan from the heat and stir in the cucumber, cilantro, and mint. Season to taste with salt, if needed.