15 Minute Chinese Stir Fry Paleo Rice & Chicken
1 whole cauliflower, cut up, stems removed and flower bits grated/blended,
2 chicken skinless breasts, cubed,
3 tbsp. extra virgin olive oil
1 red onion, finely chopped,
Knob of fresh ginger, grated
4 cloves garlic, minced,
1/2 cup fresh sweetcorn,
1/2 cup peas,
1 stock cube
Pinch black pepper
Pinch mixed herbs
3 tsp. Chinese 5 Spice
2 tsp. All Purpose seasoning
1 cup shiitake mushrooms
Handful chopped spring onions, to garnish
For the chicken
Season the chicken by getting half the onions, 2 cloves of garlic, 2 tsp. of Chinese 5 spice and the All-Purpose seasoning and massaging all into the chicken thoroughly for a minute or so before setting aside for a couple of minutes.
Turn on the grill and skewer the chicken pieces, ensuring that there is sufficient space at either end of the skewers.
Place under the grill for approximately fiteen minutes or until cooked through, turning the skewers midway for even grilling.
Once cooked, remove and set aside.
For the mushrooms
Rinse the mushrooms and place in a pot with 1 clove of garlic, salt, pepper, a knob of butter. Cover with a lid and allow to cook on a low heat until the mushrooms produce their delicious juices. Allow to continue cooking until the juces from the mushrooms start to reduce and thicken. Remove from the heat and set aside.
For the rice
In a frying pan/wok place the oil and heat before taking the remaining onions, ginger and garlic and frying for a few minutes until softened.
Add the corn and peas, stock cube, mixed herbs and 1 tsp of Chinese 5 Spice and fry for several minutes until everything is cooked through.
Add the cauliflower and fry quickly, ensuring that the cauliflower doesn't get mushy.
Add some salt and pepper, if needed and remove.
Plate everything up, garnish the mushrooms with the spring onions, serve and enjoy!