|15 min||5 min||1|
|1 breast||Chicken breast, boneless, skinless|
|1 tbsp||Avocado oil|
|1/2 medium shallot(s)||Shallots|
|1 green onion (stem)||Green onion (sliced )|
|1 tbsp||Sesame seeds (toasted)|
|1 clove(s)||Garlic (pureed )|
|8 medium spear(s)||Asparagus (split down the centre and cut in half )|
|1 tbsp||Coconut aminos, Coconut Secret|
|1 tsp||Hot sauce|
|1 medium||Watermelon radish (julienned )|
|2 endive(s)||Belgian endive (chopped )|
|4 tomato||Roma tomatoes (remove flesh from centre)|
|2 tsp||Oregano, fresh (chopped )|
|1 tsp||Chili paste, Gourmet Garden|
|2 tbsp||Chicken broth (stock)|
|1 cup||White rice, long-grain, parboiled, cooked (preferrably Basmati, Rice)|
|2 tsp||Pumpkin seed oil (Rice)|
|2 tbsp||Avocado oil (Rice)|
|1 whole lime(s)||Lime juice (fresh) (Rice)|
|1/4 cup||Bean sprouts (Rice)|
|1/4 cup||Broccoli sprouts (Rice)|
|1 tbsp||5-Spice seasoning (Rice)|
Place Chicken in hot pan with avocado oil.
Cook on one side for 3 minutes.
Remove remove pan from heat.
Allow chicken to cool and rest and slice into strips.
All vegetables should be prepared ahead of time.
Add more avocado oil to original chicken pan.
Add chicken, shallots, green onion and sauté.
Add garlic, radish, asparagus mix well.
Add coconut aminos, hot sauce, mix and add endive and tomato's, stir in stock and allow liquid to evaporate.
Place sprouts into bowl add oil and spices.
Chop desired amount of sprouts adds to bowl and mix well.
In a bowl combine all rice mixture ingredients together.
Mold rice into center of bowl, place chicken and vegetables in a circular pattern around rice and place some sprouts on top.