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cashew chicken with cauliflower rice

Cashew Chicken With Cauliflower Rice

Craving cashew chicken, but not the rice? This recipe ups the veggies and swaps in cauliflower rice for a lighter take on the takeout classic.


- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

- 1 head of cauliflower

- 1 cup cashews

- Olive oil

- Salt and pepper

- Garlic powder

- Onion powder

- Ground ginger

- Soy sauce

- Green onions, thinly sliced (optional)


1. Begin by preparing the cauliflower rice. Cut the head of cauliflower into florets and add them to a food processor. Pulse until the cauliflower is finely chopped and resembles rice.


2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the cauliflower rice to the skillet. Season with a pinch of salt and pepper, and cook for about 5 minutes, stirring occasionally.


3. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces to the pan and season with salt, pepper, garlic powder, onion powder, and ground ginger. Cook for about 6-8 minutes, or until the chicken is fully cooked and no longer pink.


4. Once the chicken is cooked, add 2 tablespoons of soy sauce to the pan and stir to coat the chicken. Let it cook for an additional 2-3 minutes.


5. In the meantime, add the cashews to a small skillet and toast them over medium heat for 2-3 minutes, stirring occasionally. Once they are lightly browned, remove from heat and set aside.


6. To serve, divide the cauliflower rice between plates and top with the cashew chicken. Garnish with sliced green onions, if desired.


Enjoy your delicious and healthy cashew chicken with cauliflower rice!

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