Directions

1. For the Cauliflower Rice, cut florets from cauliflower. Pulse florets in batches in food processor until cauliflower resembles texture of rice. Heat coconut oil in large skillet on medium-high heat. Add cauliflower; cook and stir 2 minutes. Add bone broth and sea salt; cook 5 minutes longer or until cauliflower is tender. Set aside; keep warm.
2. For the Stir-Fry, mix bone broth, tapioca and crushed red pepper in small bowl until smooth. Set aside. Heat coconut oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from skillet. Add vegetables, garlic, ginger and sea salt; stir fry 3 minutes or until tender-crisp.
3. Stir bone broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and cook 2 minutes or until thickened. Add chicken; stir fry until cooked through. Sprinkle with sesame seeds. Serve with Cauliflower Rice.