Ingredients
The following ingredients have 4 Servings
- 1.5 lbs chicken breast or thighs, cut into 1" cubes
- 1/4 cup tapioca starch
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp avocado oil, divided
- 1/4 cup coconut aminos
- 1/4 cup water
- 1 tsp sesame oil
- 2 inches fresh ginger, minced or grated on a microplane ((about 1 tbsp))
- 4 cloves garlic, minced ((or sub 1 tbsp garlic oil))
- 6 cups cauliflower, riced
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 4 green onions, chopped into 1" pieces
- 3/4 cup roasted cashews, unsalted
Instruction
- Make sauce by whisking together all the sauce ingredients in a bowl or jar and set aside.
- Prep all chicken and veggies as noted and set aside.
- Place tapioca starch, salt and pepper in a bowl. Mix with a fork or whisk. Add cubed chicken to bowl and toss to coat.
- In a large skillet, add avocado oil and heat to medium heat. Once hot, add chicken to pan and cook, stirring occasionally until chicken is almost cooked through.
- Add sauce, broccoli, bell pepper, onion and cashews to pan. Stir to coat and turn heat down to low. Continue to cook while you make your cauliflower rice.
- In a separate pan over medium heat, add 1 tbsp avocado oil and cauliflower rice. Cook until cauliflower softens and heats through, about 5 minutes. Season with salt and pepper, to taste.
- Put it all together - add cauliflower rice to a bowl and top with the cashew chicken. Enjoy!
