Satisfy your take-out craving with this spicy cashew chicken and turmeric cauliflower rice!
Packed with tons of protein and gut-healthy ingredients, this low-carb meal is easy to make and wholesomely filling.
To keep this recipe gluten-free, we use a blend of tapioca starch, salt, and pepper to thoroughly coat the chicken for a crispier texture. As an alternative to white rice, we sub in cauliflower and turmeric to ditch the grains and bump up the veggies. Other ingredients include a variety of bell peppers, crunchy cashews, and fresh broccoli.
For the homemade chili sauce, gut-friendly apple cider vinegar mixes with honey, garlic, and spicy red jalapeños. If you prefer something with a little less heat, you can also replace the jalapeños with more bell peppers instead.
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To get started, coat the chicken pieces with tapioca starch, salt, and pepper. Heat the coconut oil in a large skillet over medium-high heat and place the chicken pieces in a single layer. Allow the meat to cook for 5 minutes on each side and remove when golden brown.
Once the chicken is done cooking, add in the broccoli florets and chopped bell peppers. Sauté for about five minutes or until the vegetables are nice and tender. While the vegetables cook, begin making the chili sauce by blending together the apple cider vinegar, honey, garlic, and jalapeño peppers.
Next, return to the skillet and add in the cashews and chili sauce. Mix well until the ingredients are evenly distributed. In the meantime, combine the cauliflower rice and ground turmeric in a large pot over low heat. Cook for five minutes or until the cauliflower is slightly softened.
When finished, garnish the cashew chicken with chopped spring onions and pair alongside turmeric cauliflower rice. Serve and enjoy!
Healthy Cashew Chicken with Turmeric Cauliflower Rice
Healthy Cashew Chicken with Turmeric Cauliflower Rice
Felicia LimTools
- Large mixing bowl
- Blender
- Large skillet
- Large pot
Ingredients
- 1 ¼ lb chicken breast, diced into 1-inch pieces
- 3 T tapioca starch
- ½ t salt
- ½ t ground black pepper
- 2 T coconut oil
- 2 cups broccoli florets
- 1 cup bell peppers, cut into small pieces
- ¼ cup apple cider vinegar
- 2 T honey
- 2 garlic cloves
- 2 red jalapeño peppers
- 1 cup raw cashews
- 3 cups cauliflower rice
- 2 T ground turmeric powder
- ¼ cup fresh chopped spring onions, for garnish
Instructions
- In a large mixing bowl, combine the chicken pieces, tapioca starch, salt, and pepper. Mix well to fully coat the chicken.
- Heat up the coconut oil in a large skillet over medium-high heat. Place the chicken pieces in one single layer and cook them on each side for 5 minutes. Remove when golden brown.
- Once the chicken is cooked through, add the broccoli florets and bell peppers. Sauté the vegetables until tender (around 5 minutes).
- While the vegetables are cooking, combine the apple cider vinegar, honey, garlic, and jalapeño peppers in a blender. Pulse until you get a red chili sauce.
- Return to the skillet and combine the cashews and chili sauce with the veggies and chicken. Stir all the ingredients together until evenly distributed.
- In a large pot over low heat, mix the cauliflower rice and turmeric powder together until well combined. Cook for around 5 minutes or until the cauliflower rice is softened.
- When finished, garnish the cashew chicken with chopped spring onions and serve alongside turmeric cauliflower rice.
Looking for Paleo ingredients? Here are a few we’d recommend:
Tapioca flour (Authentic Foods)
Black pepper (Frontier)
Cold pressed coconut oil (Viva Naturals)
Apple cider vinegar (Bragg)
Raw honey (Bee Farms)
Raw cashews (Terrasoul Superfoods)
Turmeric (Simply Organic)
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