Larb Gai Thai Chicken Skillet

Place cauliflower into a food processor and process until broken down and rice like. Set aside.

Heat coconut oil in a large, high sided frying pan on medium/high heat. Add chicken and green onion and cook, breaking up the chicken, for 2 minutes. Add cauliflower rice and cook until chicken is lightly browned, about 2–3 minutes.

Add Nappa cabbage, stirring to combine. Cover pot, turn to medium heat and cook, stirring occasionally, for 3 minutes.

Uncover the pot and add pineapple juice, fish sauce, lime juice and Sriracha, stirring to combine. Turn the heat to high and bring to a boil. Once boiling, boil for 3 minutes or until most of the liquid evaporates, stirring frequently so the bottom doesn’t burn.

Remove the pan from the heat and stir in cucumber, cilantro and mint. Season to taste with salt (we thought it needed some, but you may not if you’re salt sensitive). Devour