Cashew Chicken with Coconut Cauliflower Rice

If there is such a thing as the cashew chicken jackpot then I think we hit it! Even better you don’t have to drive to pick it up, you can skip the take-out and actually  make this at home, from scratch, with ingredients you probably have sitting around right now.  Our kiddos even give this dish their stamp of approval, cauliflower rice and all!

If you have yet to substitute grain rice with cauliflower rice it’s about time you try it out starting with this coconut cauliflower rice. We’re aware it’s all the rage right now and slightly weird at the same time but hey….all the more reason to give it a try.  It’s one of those trendy foods that actually tastes good and is good for you so double score! If you don’t feel like taking the extra step to pulse the cauliflower florets in a food processor no worries, most grocery stores are hip enough to know that we are all busy so they actually sell cauliflower already riced and ready to go.

What are you waiting for? You really need to add this to your meal list….sorry, we just get really excited about good food that’s also good for you.  Winner winner it’s cashew chicken for dinner!

Cashew Chicken with Coconut Cauliflower Rice

 

Save Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Good Thyme Kitchen

Serves: 4-6

Ingredients

• 1 lb organic chicken cutlets, trimmed and cut into bite size pieces
• 8 oz mushrooms, sliced
• 3 C broccoli florets
• 1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
• 2 Tbsp olive oil
• pinch of kosher salt
• ½ C chicken broth
• 2 Tbsp cornstarch mixed with ¼ C warm water
• 1 C unsalted, raw cashews
• ½ C chopped water chesnuts
• 3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
• ¼ C light coconut milk

For the Sauce:

• ¼ C low sodium soy sauce
• 3 Tbsp hoisin sauce
• ¼ C unseasoned rice vinegar
• 1 Tbsp packed dark brown sugar
• 1 tsp toasted sesame oil
• 2 tsp freshly grated ginger
• 1 clove garlic, minced

Instructions

1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
2. In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
3. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
4. While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
5. Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.

3.5.3208