6 cups frozen riced cauliflower
4½ tbsp avocado oil, divided
3/4 tsp sea salt, divided
1/4 tsp + pinch ground black pepper
2 tbsp coconut aminos
1 tbsp toasted sesame oil
2 tsp arrowroot, divided
1 tsp white miso paste
450g boneless, skinless chicken tenders, cut into 1-inch pieces
6 heads baby bok choy, trimmed and chopped
1 tbsp peeled and minced fresh ginger
2 cloves garlic, minced
1. Preheat oven to 200ºC. In a large bowl, toss together riced cauliflower, 1½ tbsp avocado oil, ½ tsp salt and ¼ tsp pepper. Spread on 2 large baking sheets and bake, rotating and switching pans and stirring halfway through, until tender, 10 to 12 minutes.
2. Meanwhile, in a small bowl, whisk together coconut aminos, sesame oil, ½ tsp arrowroot and miso. Set aside.
3. In a large frypan on medium-high, heat remaining 3 tbsp avocado oil. In another small bowl, toss chicken with remaining 1½ tsp arrowroot, ¼ tsp salt and pinch pepper. Add chicken to frypan and cook, turning occasionally, until starting to turn golden, 4 to 5 minutes.
4. Stir in bok choy; cook, tossing, until bok choy stem pieces are tender-crisp, 3 to 4 minutes. Add ginger and garlic; cook, tossing, until bok choy has released all of its liquid, chicken is no longer pink inside and mixture is fragrant, 1 to 2 minutes. Pour in miso mixture, reduce heat to medium-low and cook, stirring, until sauce is thickened and chicken is coated, about 1 minute. Divide riced cauliflower among shallow bowls. Top with stir-fry.