Check out our conversion calculator.Conversion Calculator
Take chicken breasts and place into a large zip-top bag. Mix ginger, Tamari, oil, garlic, sriracha, SweetLeaf, and lime juice in bowl with a whisk. Once incorporated, pour into the baggie with the chicken and mix around. Place in the fridge and let marinade for 4-6 hours. Grill on a barbecue on medium until cooked all the way through, about 10 minutes per side. Let cooked chicken rest on a plate for 5 minutes before serving.
To make the cauliflower rice, put cauliflower florets through a food processor cheese grater attachment. If you don’t have a food processor, you can use a cheese grater. Grate cauliflower, it should resemble the size of a grain of rice.
Mix Coconut Sweet Drops, lime juice, cumin, garlic, onion, salt, and pepper in small bowl and set aside.
Heat a frying pan on medium and add avocado oil. Then add cauliflower rice and pour in spice mixture, stirring constantly for 5 minutes. Add freshly diced cilantro and coconut cream. Cook for another 5 minutes, stirring constantly. Rice is ready when it is soft. You can cook a bit longer to get it a little crispy, if you are looking for a crunchy texture.
Put in a serving bowl, top with Ginger Chicken, and garnish with extra cilantro.
*Recipe and photo courtesy of Crystal Hughes.
Submit a Recipe
SweetLeaf® products fit seamlessly into your lifestyle. From daring desserts and tasty toppings to mouthwatering marinades and delicious dinners, you’ll find recipes of all kinds to use our stevia and monk fruit products in.Submit My Recipe