Hot Thai chicken with broccoli and cauliflower

Cook and Prep Time: 25 minutes, serves 4-6
Ingredient list:
1-1.5 pounds of skinless, boneless chicken thighs <--I used 2.1 # of boneless breasts
1 medium-sized cauliflower
1 large head of broccoli or 2-3 small heads
2 13.5 oz cans of coconut milk <--I hope guar gum is permissible
1 4-oz can of mild green chilies
1 4-oz can of jalapeño chilies <--try to find w/o preservatives
1 package of fresh baby spinach
Extra virgin olive oil
Curry powder (red, yellow, or green)
Fish sauce <-- I did not use this as it has fructose
Salt
Directions:
Cut chicken into bite-sized cubes. Chop broccoli and cauliflower into bite-sized florets. Dice chilies into small pieces.
Heat 3-4 tablespoons of olive oil over medium heat in wok. Add 2-tablespoons of curry powder and stir-fry for one-minute. Add chicken and a good dusting of salt and stir-fry until chicken begins to brown. Add broccoli, cauliflower, chilies (with all liquid in cans), and coconut milk. Add a heavy splash or three of Fish Sauce. Stir well and bring mix to a boil. Reduce heat to a simmer, cover, and let cook 10-15 minutes until broccoli and cauliflower is tender. Serve over a bed of fresh baby spinach.

This was really good, and the spinach is a great sub for rice. Not sure if I really cheated too much, def had some kinda preservative, hopefully you big city folk have better luck!