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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
389
The insanely delicious sauce will make you forget you're cutting back on carbs.
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Ingredients
- 1
head cauliflower, cut into florets
- 2 Tbsp.
sesame oil
Kosher salt
- 1/4 cup
sweet chili sauce
- 3 Tbsp.
low-sodium soy sauce
- 1 Tbsp.
Sriracha
- 1
clove garlic, minced
Juice of 1 lime
- 2
red bell peppers, sliced
- 1
large zucchini, sliced into half moons
- 1 lb.
boneless skinless chicken breasts, cut into cubes
- 1/2 cup
raw cashews
Thinly sliced green onions, for garnish
Directions
- Step 1In a food processor, pulse cauliflower until florets resemble rice.
- Step 2In a large skillet over medium heat, heat 1 tablespoon oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Set aside.
- Step 3Meanwhile, make sauce: In a medium bowl, whisk together chili sauce, soy sauce, Sriracha, garlic, and lime juice.
- Step 4Add remaining tablespoon oil to skillet and heat over medium-high heat. Add peppers and zucchini and cook 3 minutes, then add chicken and sauce and cook until golden and cooked through, 10 minutes more. Stir in cashews until coated in sauce.
- Step 5Garnish with green onions and serve over cauliflower rice.
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