A traditional list of ingredients to create a stir fry gets an unexpected creamy twist from almond butter and we are loving it! Citrus adds a powerful punch of flavor so keep various fruits in your fridge and use their juices and zests in meat marinades, on veggies, in vinaigrettes and dishes such as this one.
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 tablespoons of ghee
4 ounces of boneless & skinless chicken thighs, diced
1 teaspoon sea salt
½ teaspoon black pepper
2 garlic cloves, peeled and minced
1 tablespoon coconut aminos
1 cup asparagus, chopped & rough ends removed
2 cups of riced cauliflower
Juice & zest from ½ fresh orange
2 tablespoons almond butter
1/2 cup cilantro, chopped
Heat ghee in a skillet set to medium-low heat. Add chicken and sauté about 5 minutes.
Add the remaining ingredients except the orange juice and zest, almond butter and the cilantro and continue to sauté with a lid on until the chicken is cooked through and the asparagus and cauliflower rice is soft, about 10 minutes.
Remove from the heat and stir in the orange juice, orange zest and almond butter, seasoning with additional black pepper, if desired.
Garnish with chopped cilantro.
Net Carbs: 9