Paleo Kung Pao Chicken with Cauliflower Rice

Ingredients

• about 680 g Chicken breast
• 1 large Cauliflower
• 1/4 cup Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 4-6 whole Dried red chili peppers
• 1/4 cup Cashews

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
2. 2Break the 1 large cauliflower into florets, then pulse in a food processor until the pieces are about the size of rice grains. Set aside.
3. 3In a small bowl, whisk together the 1/4 cup of coconut aminos, 2 tbsp of rice vinegar, and 1 tbsp of sesame oil to create the sauce.
4. 4Heat a large skillet or wok over medium-high heat. Add the chicken cubes and cook, stirring occasionally, for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5Add the 1 tbsp of ginger, 2 cloves of garlic (minced), and 4-6 dried red chili peppers to the skillet with the chicken. Stir and cook for 1 minute until fragrant.
6. 6Pour the prepared sauce into the skillet. Add the cauliflower rice. Stir everything together and cook for 5-7 minutes, or until the cauliflower rice is tender.
7. 7Stir in the 1/4 cup of cashews just before serving.

Substitutions

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