Cashew chicken stir-fry with cau­li­flower rice

Myrtleford Times - - Regional Extra -

THIS recipe from Live-Lighter is a de­li­cious take on the cau­li­flower rice trend.

For recipes like this see www.live­lighter.com.au.

MEHTOD

Com­bine gar­lic, gin­ger, soy sauce, pep­per and chicken in a small bowl; set aside to mar­i­nate while veg­eta­bles are pre­pared.

Heat a non-stick wok or large fry­pan to high. Add cashews and dry-fry for a minute or un­til browned; re­move from pan and set aside.

Chop cau­li­flower very finely or place into the bowl of a food pro­ces­sor and process with blade at­tach­ment un­til it looks like cous­cous. Trans­fer to a large mi­crowave-safe bowl, cover and cook on HIGH (100%) for 6-8 min­utes un­til cau­li­flower grains are ten­der. Keep cov­ered and set aside.

Mean­while, spray pan with oil and heat to high. Add half the chicken (with its mari­nade) and stir-fry for 2 min­utes un­til browned. Set aside and re­peat with re­main­ing chicken.

Re­spray pan, add broc­coli and stir­fry for 3 min­utes, un­til just ten­der.

Add honey, oys­ter sauce and 2 ta­ble­spoons wa­ter to the pan along with snow peas, corn, spring onions and chicken in­clud­ing any juices; stir­fry for an­other 3 min­utes til heated through.

Di­vide cau­li­flower and chicken stir-fry be­tween plates and serve sprin­kled with cashews.

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