Ginger Chicken with Cucumber Rice
3 to 4 ounce boneless skinless chicken breast
1 teaspoon sesame oil
1 teaspoon coconut oil
1 garlic clove, minced
1 teaspoon fresh ginger root, peeled and minced
¼ cup roasted red pepper strips
1tablespoon cilantro, chopped
¼ cup cooked rice
2 teaspoons raw coconut aminos (a gluten and soy free soy sauce substitute)
1 small cucumber, grated
Cook chicken over medium heat in the sesame oil in a skillet until cooked through, about 5 minutes per side.
Remove chicken to a plate, then warm coconut oil in the same pan where it was cooked. Add garlic and ginger, stirring for 1-2 minutes, until aromatic.
Turn off the heat, add red peppers and stir. Set aside.
Chop the chicken into small pieces, then add it to the pan with the spices and red peppers, stir in cilantro.
In a separate (serving) bowl, toss cooked rice, aminos and grated cucmber. Top with chicken mixture and serve immediately.