Ingredients:
– 1 onion
– 1 head of Shanghai bok choy
– 100 grams of chicken fillet
– 1 tablespoon (olive) oil
– 50 ml coconut milk
– 1 teaspoon mustard
– 100 grams of cauliflower rice
Preparation:
Chop the onion. Cut a slice from the bottom of the pak choi and loosen the leaves. Cut the pak choi into strips and keep the green part aside. Cut the chicken fillet into cubes.
Heat the oil in a pan. Fry the onion for 2 minutes. Add the chicken fillet cubes and fry for 4 minutes. Add the coconut milk together with 25 ml of water and the mustard. Add the white part of the pak choi and stir everything together. Cook over medium heat until the sauce reduces slightly. Then stir in the green bok choy and heat for a minute. Season everything with salt and pepper.
Bring a pan of water to the boil. Add the cauliflower rice and cook for 2 minutes. Drain and allow to drain well.
Serve the chicken in a creamy sauce with the cauliflower rice.
– Kcal: 336
– Protein: 28g
– Carbohydrates: 10g
– Fat: 20g
– Dietary fiber: 6g
This recipe was made possible by FitChef
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