2018 NPAA Magazine 2018 NPAA Magazine - This is Our Sport | Page 35

Mango Chicken
WITH COCONUT CAULIFLOWER RICE
By Bodybuilding.com April 28, 2016
SAUCE INGREDIENTS
• 2.5 tsp. coconut oil
• 1.5 tsp. fresh ginger, minced
• 1 tsp. garlic, minced
• 1/2 tsp. habanero pepper,
minced (optional)
• 3/4 cup 100% orange
mango juice
• 1/2 tbsp. coconut aminos
• 1 tsp. tapioca flour
CHICKEN INGREDIENTS
• 3 tbsp. tapioca flour
• 8 oz. chicken breast
• 2 tbsp. coconut oil
• Salt, to taste
• Pepper, to taste
CAULIFLOWER RICE
INGREDIENTS
• 3 cups cauliflower
• 2 tsp. coconut oil
• 2 tbsp. unsweetened
coconut flakes
GARNISH INGREDIENTS
• 1/2 large mango, cubed
• Cilantro to taste, roughly
chopped
• Green onion to taste,
roughly chopped
• 1 tsp. sesame seeds
SAUCE DIRECTIONS
• Heat 1-1/2 teaspoons of coconut oil in a large skillet over medium
heat.
• Add in the ginger, garlic, and habanero pepper, and cook until
fragrant, about 1 minute. Add in the juice and coconut aminos.
Raise the temperature to high heat, and bring to a boil. While
liquid is boiling, place the tapioca flour in a small bowl.
• Once the liquid comes to a boil, add 2 teaspoons of it to the
bowl with the tapioca flour and whisk until smooth. While stirring
constantly, pour the tapioca mixture into the sauce and boil for 2
minutes.
• After the sauce has boiled, reduce the heat to medium-low and
simmer, stirring frequently, until the sauce reduces by about 1/4
and becomes shiny, about 6-7 minutes.
• Transfer sauce to a large bowl to let it cool and thicken while you
make the chicken.
CHICKEN INSTRUCTIONS
• Place the tapioca flour in a large Ziploc bag. Cut the chicken into
cubes, season it with salt and pepper and add it into the bag,
shaking until evenly coated in the flour.
• In a medium pan, heat 1 tablespoon of the coconut oil over
medium-high heat. Place half of the chicken into the pan, being
careful not to crowd it, and cook until golden and browned, about
2-3 minutes. Flip and repeat.
• Transfer the chicken to a paper-towel-lined plate, and blot off
any excess oil. Repeat with the remaining chicken. If the chicken
starts cooking too quickly, turn the heat down slightly.
• While the chicken cooks, place the cauliflower in a large food
processor and process until broken down and rice-like.
• Heat the 2 teaspoons of coconut oil in a large pan over medium-
high heat and add the cauliflower and coconut flakes. Cook until
lightly golden, about 2-3 minutes.
• Cover, reduce the heat to medium, and cook until the cauliflower
is tender, about 2-4 minutes.
• Transfer the chicken and mango cubes into the bowl with the
sauce and toss until evenly coated.
• Divide the chicken and cauliflower between two plates and garnish
with cilantro, green onion and sesame seeds. Enjoy!
Nutrition Facts: Serving size: 1 bowl | Recipe yields: 2 bowls | Calories: 591 | Fat: 31 g | Carbs: 43 g | Protein: 36 g
32.