Meal 7: Thai Chicken and Bok Choy Stir-Fry & Coconut Cauliflower “Rice”

January 10, 2018

Carrington Medical Spa hopes that you are enjoying our healthy meals every week! We are excited to share healthy and delicious meals with you and your family. This week on the menu we have

Thai Chicken and Bok Choy Stir-Fry & Coconut Cauliflower “Rice” 

Prep time: 20 min

Cook time: 15 min




Thai Chicken and Bok Choy Stir-Fry 

¾ lb boneless, skinless chicken breasts, cut into bite-size pieces

1 Tbsp dark sesame oil

½ Tbsp olive oil

½ Tbsp minced ginger

1 small head bok choy, thinly sliced

1 red bell pepper, chopped

3 green onions, cut into 2-inch pieces

1 Tbsp fish sauce (or soy sauce)

½ Tbsp fresh lime juice

1 Tbsp chopped fresh cilantro


Coconut Cauliflower ‘Rice”

½ (16-oz) pkg cauliflower crumbles

1 Tbsp olive oil

½ cup unsweetened coconut milk

2 Tbsp chopped fresh cilantro

1 green onion, chopped




Thai Chicken and Bok Choy Stir-Fry

Cook chicken in hot oils in a large nonstick skillet or wok over medium-high heat until browned. Add ginger, bok choy, bell pepper, and green onions; sauté 4 to 5 minutes or until vegetables are tender. Add fish sauce (or soy sauce), lime juice, and cilantro.


Coconut Cauliflower “Rice”  

Cook cauliflower in hot oil in a saucepan over medium heat 4 minutes, stirring often. Stir in milk. Cook 4 minutes or until creamy. Stir in cilantro and onion. Season with salt and pepper to taste.