Spicy Cashew Chicken with Toasted Cauliflower “Rice”

13 Jul

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.”


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

9 Responses to “Spicy Cashew Chicken with Toasted Cauliflower “Rice””

  1. Fran July 13, 2012 at 9:39 pm #

    The chicken looks good, but those eggs make me hungry! 🙂 I’ll try both, asap!


  2. Jessica July 14, 2012 at 4:43 am #

    This looks great! I think we could even make this nut free for my son by serving his first, before I add the cashews. And I love the ideas for cauliflower! I wonder if I could go all ninja with it and trick my kids. 🙂


    • the PRIME pursuit July 14, 2012 at 7:08 am #

      you can definitely leave out the cashews if you would like to. the sauce is so tasty over the chicken and rice, I seriously don’t think it would make a huge difference…enjoy!


  3. Kristen July 14, 2012 at 8:16 am #

    This looks awesome! I can’t wait until I’m done with my Whole30, so I can have the tamari and try this recipe!


  4. Maddy October 15, 2012 at 9:11 am #

    This is one of my favourite recipes! I love the cauliflower rice as a substitute for rice.



  1. For the love of cauliflower | the PRIME pursuit - March 1, 2013

    […] exciting ways to use cauliflower: Sausage Breakfast Casserole Maple “Grits” Pudding Spicy Cashew Chicken with Toasted Cauliflower Rice Creamy Mushroom “Risotto” “Faux” Lenta Polenta Cauliflower Zucchini Pizza […]


  2. CFSR WOD 7.06.2015 | CrossFit San Ramon - July 5, 2015

    […] spicy-cashew-chicken-with-toasted-cauliflower-rice/ […]


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