This is such an easy and Simple Cashew Chicken Recipe made with Cauliflower Rice! So good!
I have always been a huge fan of preparing your regular take-out meals at home. Not only can you control what you use (ingredients), but you can also alter it to your taste!
One of my local Chinese restaurants doesn’t add too many cashews in it and I was always adding extra. Not good when you are paying quite a bit for the meal already. Not my kind of cashew chicken! Need extra cashews, just a little more chicken, or need it a little bit spicier for your taste? No problem! The recipe already contains a lot of chicken and cashews for each serving. Yum.
It’s delicious, simple, and costs hardly anything. My favorite kind of meals – your’s too, right? Not only can you add in extra of anything that you like, but you can also make it a little bit healthier, by omitting regular white rice for cauliflower rice.
If you have never made cauliflower rice before, it’s super easy. I love stocking up on cauliflower when it’s season and just use it from the freezer. If you use it from the freezer, you will need to allow it to thaw out. If you are using a fresh head of cauliflower, you will need to chop it up into florets and will need to follow the rest of the directions.
Once you try it, you will love it all of the time! I know we do – the hubby too.
- 1 1/2 pounds of chicken, diced into chucks
- 1 1/2 tablespoons cornstarch + extra for thickening sauce
- 2 tablespoons oil
- 1/3 cup chicken stock
- 1 tablespoon soy sauce, low-sodium preferred
- 1 tablespoon honey
- 3 garlic cloves, minced
- 2 1/2 teaspoons grated ginger
- 1 teaspoon light brown sugar
- 1 teaspoon dry sherry or red wine
- 1 cup cashews
- crushed red pepper flakes, optional
- 1 head of fresh or frozen cauliflower
- Prepare your chicken by mixing your diced chicken with the cornstarch. Add the oil - I used vegetable oil - to a large skillet and add in the chicken. Cook on medium heat until the chicken is fully cooked.
- Mix together your sauce by adding chicken stock, soy sauce, honey, minced garlic, grated ginger, brown sugar, and dry sherry or red wine to a bowl and whisking together. Pour the sauce into the same pan as the chicken and simmer on low. Add in extra cornstarch if your sauce needs to be thickened.
- While your sauce is thickening, prepare your cauliflower rice by either thawing or chopping into florets. If using frozen, try to squeeze out as much water from the florets as possible. Add to a food processor and pulse a few times until it resembles rice.
- Stir in the cashews and serve on top of the cauliflower rice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 121mgSodium: 459mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 38g