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Kung Pao Chicken with Fried Cauliflower Rice
Kung Pao Chicken with Fried Cauliflower Rice
Ingredients
Chicken
- 2 tbsp. avocado oil
- 1 1/2 lbs. chicken thighs chopped
- 2 large celery stalks diced
- salt and pepper to taste
- 3 cloves of garlic sliced thin
- 2 tbsp grated ginger
- 15 dried red chili peppers Stems and seeds removed, but kept mostly whole
- 1 tbsp sesame oil
- 2 tbsp coconut aminos
- 2 tbsp cider vinegar
- 2 tbsp honey
- 5 scallions sliced
- 1/2 cup cashews
- sesame seeds for garnish
Cauliflower Rice
- 2 tbsp sesame oil
- 3 scallions sliced thin
- 2 eggs, beaten
- 2 cloves garlic sliced thin
- 3 cups rice cauliflower
- 2 tbsp coconut aminos
Instructions
- In a large heavy bottom frying pan over high heat, add the avocado oil. Add in the chicken and celery and stir to combine. Season with salt and pepper. Cook on high heat for about 15 minutes to brown.
- Reduce heat to medium. Add in the garlic, ginger, and chili peppers and stir to combine. Cooke for 2 minutes.
- Add in the sesame oil, aminos, vinegar, and honey. Stir to combine and cook 3-5 minutes.
- Add in the scallions and cashews and stir to combine. Cook for 2 minutes. Remove from heat.
- Meanwhile in another pan for the rice, heat up the sesame oil. Add in the scallions and eggs and stir combine. Cook about 2 minutes until the egg is cooked.
- Add in the garlic and cook for 1 minute. Add in the riced cauliflower and cook on high heat, stirring often, for about 5 minutes to brown around the edges.
- Add in the coconut aminos and cook another 3 minutes. Remove from heat.
- Serve the rice and top with the chicken. Garnish with sesame seeds.
