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Shredded Chicken and Broccoli with Daikon Fried Rice

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • For the sauce:
  • 2 scallions diced, white and green parts divided
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon hot sauce Frank’s and Tessemae’s are great options
  • 1/4 teaspoon honey
  • For the chicken and broccoli:
  • 1.5 cups broccoli florets
  • 3/4 cup shredded chicken breast*
  • For the rice:
  • 1 large daikon radish peeled, Blade C
  • 2 teaspoons virgin coconut oil
  • 1 teaspoon peeled and minced ginger
  • 1 small garlic clove minced
  • 1 large whole egg
  • 1 teaspoon low sodium soy sauce
  • pepper to taste
  • *To shred chicken: place 1/2 pound boneless chicken breast into a small saucepan and pour in enough water to cover. Place over medium heat bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. Transfer the chicken to a bowl and then shred the chicken, using two forks.

Instructions

  • Bring a medium pot filled halfway with water to a boil. Once boiling, add in the broccoli and cook for 2-3 minutes and then drain into a colander. Set aside and wipe down pot and reserve aside for use later in the recipe.
  • Whisk together all of the ingredients for the sauce in a small mixing bowl (using green parts of scallions only) and set aside.
  • Place your daikon radish noodles into a food processor and pulse until rice-like bits. Place in a bowl near a sink. Place another bowl next to the bowl of rice. Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl. Repeat this until you've squeezed out the excess moisture in all of the rice. Set aside.
  • In a large skillet, place in the coconut oil. Then, place in the garlic, ginger and white parts of the scallions. Let cook for 30 seconds and then add in the daikon rice. Cook for 2 minutes, stirring frequently and then make a cavity in the center of the rice and crack in the egg. Scramble the egg and then once mostly scrambled, mix into the rice, soy sauce and season with pepper.
  • While daikon rice is cooking, place the pot used to boil the broccoli over medium-high heat and add in the chicken, broccoli and sauce. Bring to a boil and then reduce heat to low and keep warm as daikon rice finishes cooking.
  • Divide the daikon rice into bowls and top with chicken and broccoli. Serve immediately.