Ingredients
Scale
- Sauce
- 1 cup chicken or vegetable broth
- 6 teaspoons tamari or coconut aminos (like this)
- 2 cloves of garlic, minced
- ½ teaspoon ground ginger
- Pinch of crushed red chili peppers
- Salt and pepper to taste
- Stir Fry
- 1 head of cauliflower, cut into florets
- 2 tablespoons coconut oil or butter
- 2 large boneless skinless chicken breasts, cubed
- 4 medium carrots, cut into matchsticks
- 1 large bunch of broccoli, cut into florets
- ½ of a medium red onion, thinly sliced into half moons
- 1 cup raw cashews
Instructions
- For the sauce: Combine chicken broth, tamari, garlic, ginger, and chili peppers in a small bowl. Whisk to combine. Season with additional salt and pepper if desired.
- For the stir fry: In a large food processor fitted with the metal blade, pulse cauliflower several times until the mixture is similar in size to grains of rice.
- Heat a large saucepan with 1 tablespoon coconut oil over medium heat until shimmering.
- Add cubed chicken in a single layer. Cook for a few minutes until lightly browned and turn over each piece to finish cooking through.
- Move chicken to a plate.
- Melt the second tablespoon of coconut oil in the hot pan and add the carrots, broccoli, and red onion. Stir constantly for a few minutes, adding the meat back into the pan when the vegetables are tender-crisp and still vibrant in color.
- Stir in the sauce and allow everything to get nice and hot.
- Serve immediately over a mound of cauliflower rice and sprinkled with cashews. If you want the cauliflower to be warm, either toss that in the hot pan for a minute, or warm it in a toaster oven just before serving.
Notes
Adapted from Kristen Duke Photography