Spicy Cashew Chicken with Toasted Cauliflower “Rice”

Do you want people to think you are a phenomenal cook? Do you like Chinese take out?!!
This is your recipe.

I got this from a dear friend when we lived in Monterey, California. I believe it might be originally a Cooking Light recipe. I tweaked this one ever so slightly…but I wish I could say it was mine! I recently took this meal to friends in need, and they both asked for the recipe! Here you have it!

For the Toasted Cauliflower:

I served this over toasted cauliflower rice. Toasting the cauliflower is now my favorite method of making the “rice” or “grits.” Grind 1 head of cauliflower in a food processor (I had to do this in batches.) Spread evenly over a cookie sheet or jelly roll pan. Season with garlic powder, salt and pepper to taste.

Place under broiler, and watch it until it is toasted on top. Remove from oven, toss the cauliflower, and redistribute over the pan, re-toast.

For the Cashew Chicken:

1 C chicken stock/broth
2 tbsp arrowroot powder (in a pinch? sub cornstarch)
1 tsp honey (opt)
4 tbsp tamari
2 tbsp white vinegar
juice of 1/2 lime
1/2 tsp cayenne pepper (opt)
1 1/2 lb chicken breasts, diced into 1-inch cubes
3 cloves garlic, minced
1 1/2 tsp freshly grated ginger root
1/3 c chopped cashews, plus extra for garnish

1. Whisk together broth, arrowroot, honey, tamari, vinegar, lime juice, cayenne.

2. Heat 1 tbsp oil on medium heat in skillet. Add chicken pieces, garlic, and ginger. Saute’ until chicken is mostly cooked through. Don’t burn your garlic!

3. Whisk the broth mixture again, and add to the skillet. Turn the heat to high. Cook and stir until the sauce thickens. About 1 minute.

4. Stir in the cashew and spoon over toasted cauliflower “rice.”

Enjoy!
Leigh

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**P.S. Leftover toasted cauliflower with eggs makes a killer breakfast the next day: