Ginger Chicken w/ Cucumber Rice


3 to 4 ounce boneless skinless chicken breast
1 teaspoon sesame oil
1 teaspoon coconut oil
1 garlic clove, minced
1 teaspoon fresh ginger root, peeled and minced
¼ cup roasted red pepper strips
1tablespoon cilantro, chopped
¼ cup cooked rice
2 teaspoons raw coconut aminos (a gluten and soy free soy sauce substitute)
1 small cucumber, grated


  • Cook chicken over medium heat in the sesame oil in a skillet until cooked through, about 5 minutes per side.
  • Remove chicken to a plate, then warm coconut oil in the same pan where it was cooked.
  • Add garlic and ginger, stirring for 1-2 minutes, until aromatic.
  • Turn off the heat, add red peppers and stir. Set aside.
  • Chop the chicken into small pieces, then add it to the pan with the spices and red peppers, stir in cilantro.
  • In a separate (serving) bowl, toss cooked rice, aminos and grated cucmber. Top with chicken mixture and serve immediately.