Paleo Kung Pao Chicken with Cauliflower Rice

Ingredients

• about 680 g Chicken breast
• 1 head Cauliflower
• 2 medium Bell peppers
• 1 medium Zucchini
• 0.5 cup Cashews
• 0.25 cup Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 0.5 tsp Red pepper flakes
• 1 tbsp Arrowroot starch
• 2 stalks Green onions

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

Instructions

1. 1Cut the chicken breast into 2.54 cm cubes and marinate in 1 tbsp coconut aminos and 1 tbsp arrowroot starch for 15 minutes.
2. 2Pulse cauliflower in a food processor until it resembles rice. Set aside.
3. 3Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
4. 4Add bell peppers and zucchini to the skillet and stir-fry for 3-5 minutes until tender-crisp.
5. 5Add ginger, garlic, and red pepper flakes to the skillet and cook for 1 minute until fragrant.
6. 6In a small bowl, whisk together the remaining coconut aminos, rice vinegar, and remaining arrowroot starch.
7. 7Pour the sauce over the chicken and vegetables and cook until thickened.
8. 8Stir in the cauliflower rice and cashews. Cook until heated through.
9. 9Garnish with green onions and serve immediately.

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