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Creamy Cashew Thai Chicken with Cilantro Lime Cauliflower Rice

Course Main
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
  • 1 head of cauliflower, cut into florets, then "riced" in the food processor
  • 2 red bell peppers, diced
  • 1/2 c. shelled edamame
  • 1/2 of a medium yellow onion, chopped
  • 1/2 c. chopped cilantro, divided
  • 3 tsp. coconut oil, divided
  • juice of 1 lime
  • 1/3 c. cashews, chopped
  • 3 scallions, thinly sliced
  • extra chopped cilantro for garnish
  • For the SAUCE:
  • 1/3 c. cashew butter
  • 2 tsp. freshly grated ginger
  • 2 cloves garlic, finely chopped
  • 1 T. hoisin sauce (if strict paleo, you can omit, but this adds a lot of good flavor)
  • 1 tsp. sambal oelek
  • 2 T. soy sauce (I use low-sodium; you can use coconut amigos if paleo or tamari if gluten-free)
  • juice of 1 lime
  • 1/4 c. hot water

Instructions

  1. Begin by "ricing" the cauliflower. Put cauliflower florets in a food processor or blender and pulse until they turn into tiny "rice-like" bits. Set aside.
  2. Make the sauce. Add cashew butter, ginger, garlic, hoisin, sambal oelek, soy sauce, lime juice, and hot water to a medium bowl and whisk until completely combined and creamy. Set aside.
  3. Heat a large skillet over medium/high heat and add 1 tsp. of the coconut oil. Add the cauliflower rice and sauté for 4-5 minutes or until tender. Season with pepper. Remove from heat, add to a large bowl and stir in half of the cilantro and juice of 1 lime. Set aside.
  4. Using the same skillet you cooked the cauliflower in, add another teaspoon of coconut oil. Add the bell pepper, zucchini, edamame, and yellow onion. Sauté for 5 minutes or until tender. Remove from heat and place in another bowl to keep warm.
  5. Add the last teaspoon of coconut oil to the same skillet and add chicken. Sauté for 5-6 minutes until golden and cooked through. Add sauce and cook, stirring, for another minute or so until heated through.
  6. Serve creamy cashew chicken over a bed of the cilantro lime cauliflower rice and a pile of veggies. Garnish with the chopped cashews, scallions, and additional cilantro if desired.