Cashew chicken stir-fry with cauliflower rice
THIS recipe from Live-Lighter is a delicious take on the cauliflower rice trend.
For recipes like this see www.livelighter.com.au.
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.