Hint From Ken:
Once you prepare all of your ingredients and set them out on the counter in front of you, you can make this fairly quickly and easily. “Riced” cauliflower is the result of grating a head of raw cauliflower on the side of a box grater (like you use for grating cheese). You get a large portion of what looks like white rice and when used in place of rice, can work well in some recipes. If you cook it first it will lose it’s firmness but if you mix it with hot stir-fried chicken and vegetables right before you serve it, it will be just right. This is a very flavorful and healthy way to get your asian food fix without so many carbs or heavy oils and you get a good dose of raw vegetables. I know it’s hard to believe but you won’t miss the rice. I don’t use cauliflower just because it is a rice alternative and low carb… I use it because it is good! I make this for my family all of the time. At Hillbilly Supper Club this is brotha Kyle‘s favorite dish but Kellie and some of our other guests don’t eat meat so I substitute vegetable broth for the chicken broth and set aside some of the vegetable and cashew stir fry with the honey/soy sauce mixture before adding the chicken so that there are options for everyone. Try it yourself and let me know what you think!
What you will need:
2 boneless raw chicken breasts (diced)
4 boneless and skinless raw chicken thighs (diced)
1/4 cup of low sodium Kikkoman© brand soy sauce
2 tbsp of honey
1 14 oz can chicken broth
5 fresh red chili peppers
1/2 cup of fresh ginger root (peeled and sliced into chunks)
4 whole garlic cloves (crushed)
1 bunch fresh cilantro (divided in 2)
4 garlic cloves (sliced and divided in 2)
2 tbsp sesame oil
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 medium white onion cut into 1/2 “ pieces
2 fresh carrots (chopped)
1/2 cup green peas (frozen or fresh)
small can of sliced water chestnuts
1/2 cup unsalted cashews
1 large head cauliflower (green leaves removed)
3 green onions chopped
3/4 tspn salt
1/2 tspn pepper
In a small pot… combine chicken broth, ginger root, 5 fresh red chili peppers, 4 whole crushed garlic cloves and salt and pepper. Bring to a boil then immediately reduce to low and simmer… This will create the spicy garlic ginger broth to add later…
After 15 minutes remove 5 fresh red chili peppers and set them aside to cool and then add add 1/2 bunch of cilantro
Leave broth on low heat to keep heated
Heat sesame oil in a large skillet on medium high heat and add *1/2 of diced chicken and brown until just cooked through. Transfer cooked chicken to plate and set aside. Next, cook the remaining raw chicken the same way… Transfer that chicken to same plate.
In same skillet add 2 of the chopped cloves of garlic and saute for 30 seconds… then add onion, red and green bell pepper, carrot, and cashews… (add more sesame oil if needed) Stir fry vegetables and cashews until softened but not too much… (carrots should still have a little crunch to them)
Next, Stir in green peas, water chestnuts and green onion… pour in (through a strainer if needed) 1 cup of spicy garlic ginger broth and reduce to low.
Using the small cheese grating side of a box grater, grate all of raw cauliflower and set aside.
Take reserved 5 red chili peppers and chop into very small pieces… place chopped red pepper in a small mixing bowl with soy sauce and honey and remain 2 cloves of chopped garlic…whisk until well blended.
In a skillet on medium heat, combine chicken, remaining spicy garlic ginger broth and honey/red pepper/soy sauce mixture… coat chicken well and heat until steaming then mix with vegetables to combine all cooked ingredients.
Mix in grated raw cauliflower and remaining cilantro (chopped) and serve immediately.
*RE browning the chicken… Cooking all of the chicken at once in the skillet may make chicken a bit gummy and rubbery. If you cook 1/2 at a time there will be more room in the skillet it should brown nicely and have a better flavor. This is the case many times with proteins. Don’t crowd the skillet for better results.