6scallionswhile and light green parts, thinly sliced
3tablespoonslow sodium tamari or soy sauce
1-2tablespoonssambal oelekred chili paste
Cauliflower Coconut Rice
20ozfrozen riced cauliflower
¼cuplight coconut milk
Zest and juice of 1 lime
Fresh cilantro leavesfresh basil leaves, fresh mint leaves - chopped
For the Quick Pickles
Toss the cucumbers, red onion and vinegar in a small bowl and set aside.
For the Chicken:
Heat the oil in a large heavy-bottomed skillet over medium-high heat. Add the kate and saute until wilted, around 3-4 minutes. Season with salt and set aside in a medium bowl.
Add the ground chicken to skillet and cook until no pink remains for about 8 minutes.
Add the garlic and scallions and cook for 1 minutes. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and cook for a minute or two more and remove from heat.
For the Cauliflower Coconut Rice
Heat the oil in a large non-stick skillet over medium heat. Add the cauliflower rice and saute for about 5 minutes.
Add the light coconut milk and lime juice and continue to cook until rice is tender and milk is absorbed. Salt and pepper to taste.
Once milk is absorbed, add the coconut and continue to cook for a minute more.
Top with lime zest.
To assemble bowls: Divide the rice among 4 bowls, followed by the chicken mixture, pickles and garnish with herbs.