Spicy Cashew Chicken and Cauliflower Rice
Ingredients:
- 1 bunches Cauliflower cut into pieces
- 1 tbsp Olive Oil
- .25 c Chili Sauce With Garlic sweet chili sauce, half for less spicy
- 3 tbsp Coconut Aminos Or Tamari
- 1 tbsp Sriracha Sauce half for less spicy
- 3 cloves Garlic minced or pressed
- 1 Limes juiced
- 1 tbsp Sesame Oil
- 2 Bell Peppers red, sliced
- 1 c Onions sliced
- 1 Zucchini sliced into half moons
- 1 lb Boneless Skinless Chicken Breasts diced
- .5 c Cashews raw
- .5 bunches Green Onions thinly sliced, greens only
Instructions:
- In a large skillet over medium heat, heat olive oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Transfer to a large bowl and return skillet to stove.
- Meanwhile, make sauce: In a medium bowl, combine chili sauce, tamari, Sriracha, garlic, and lime juice. Adjust amount of hot sauces as needed to adjust heat levels.
- Add sesame oil to skillet and heat over medium-high heat. Add peppers, onions, and zucchini and cook 3 minutes, then add chicken and sauce and cook until golden and no longer pink, 10 minutes more. Stir in cashews until coated in sauce.
- Top with green onions and serve over cauliflower rice.
Nutrition
Calories: 373kcal | Carbohydrates: 25g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1142mg | Potassium: 892mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2025IU | Vitamin C: 97.7mg | Calcium: 45mg | Iron: 2.4mg
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