1 to 2tspGourmet Gardens Lightly Dried Red Chilemore to taste
Place a medium skillet over medium heat. When hot, add oil and swirl to coat pan. Add riced cauliflower, salt, and pepper and toss to coat in the oil. Cook, stirring frequently, until tender crisp. About 5 minutes.
Add cilantro paste and stir to combine. Cook one minute more, then remove from heat.
In a medium bowl, combine fish sauce, garlic paste and sea salt. Add chicken and toss to combine.
In a small skillet over medium heat, combine Swerve Sweetener, 1 tbsp water, molasses or yacon syrup. Cook, stirring frequently, until sweetener is dissolved. Bring to a boil and cook until mixture is a golden caramel colour. Whisk in remaining water and set aside.
Heat a large wok or skillet over medium high heat. Add oil and swirl to coat. Add lemongrass paste and chili paste and stir until fragrant, about 1 minute.
Add chicken and stir fry until chicken is mostly cooked through, then add caramel mixture and cook until sauce is reduced and thickened.
Serve over cilantro cauliflower rice.
Serves 4. Each serving has 7.3 g NET CARBS.Food energy: 323kcal Total fat: 15.55g Calories from fat: 139 Cholesterol: 159mg Carbohydrate: 9.69g Total dietary fiber: 2.39g Protein: 36.29g