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CASHEW CHICKEN STIRFRY WITH CAULIFLOWER RICE

CASHEW CHICKEN STIRFRY WITH CAULIFLOWER 'RICE'

Get a wholesome and satisfying meal with this Cashew Chicken Stirfry and Cauliflower 'Rice'. Lean chicken, fiber-rich cauliflower, a vibrant sauce, and a sprinkle of cashews make this dish both delicious and good for you.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Course Main Course
Servings 4 Servings
Calories 369 kcal

Equipment

Ingredients
  

  • 2 cloves garlic, crushed
  • 3 cm knob of raw ginger, peeled and grated
  • 1 tbsp reduced salt soy sauce
  • Freshly ground pepper
  • 350 g lean chicken meat, cut into thin strips
  • 3/4 cup unsalted cashew nuts
  • 1/2 head cauliflower
  • 2 tsp olive oil
  • 1/2 head broccoli, cut into florets
  • Handful of button mushrooms, chopped
  • 2 tbsp honey
  • 2 tbsp oyster sauce, or fish sauce
  • 2 eggs, lightly whisked

Instructions
 

  • Combine garlic, ginger, soy sauce, pepper and chicken in a small bowl, set aside in refrigerator to marinate for at least 30 minutes.
  • Heat a non-stick wok or large fry pan to medium heat. Add cashews and dry fry for only 1 minute, remove from pan and set aside in small bowl.
  • Chop cauliflower very finely or process in food processor with blade attachment until it looks like couscous. Transfer to large microwave safe bowl and cook on HIGH (100%) for 6-8 minutes. Keep covered and set aside.
  • Meanwhile, brush pan with oil and heat to high. Add half of the marinated chicken and stir-fry for 2 minutes until browned. Set aside and repeat with remaining chicken.
  • Add broccoli florets and stir-fry for 3 minutes, until just tender.
  • Add honey, oyster sauce and 2 tablespoons of water to pan along with mushrooms and chicken including any juices, stir-fry for another 3 minutes until heated through.
  • Take the pan off the heat and cover with a lid to keep the stir-fry hot. Place a small fry-pan onto the already heated element, add the whisked egg and cook an omelette. Lift the omelette onto a plate or cutting board and, using kitchen scissors, cut into thin strips.
  • Divide cauliflower among 4 plates, add the chicken stir-fry on top followed by the strips of omelette and serve sprinkled with cashews.

Notes

There are two shortcuts you can make:
1. If you like, you can choose not to microwave the cauliflower and instead stir-fry it along with the vegetables.
2. You can also add the eggs directly into the wok – simply push the stir-fry to one side while you cook the omelette.

Nutrition

Calories: 369kcalCarbohydrates: 27gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 138mgSodium: 680mgPotassium: 998mgFiber: 4gSugar: 13gVitamin A: 619IUVitamin C: 104mgCalcium: 84mgIron: 3mg
Keyword Cashew Chicken Stirfry Cauliflower Rice
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