Cashew Chicken With Cauliflower Rice

Ingredients

• 1 head cauliflower, cut into florets
• 2 tbsp. sesame oil
• Kosher salt
• 1/4 c. sweet chili sauce
• 3 tbsp. low-sodium soy sauce
• 1 tbsp. Sriracha
• 1 clove garlic, minced
• Juice of 1 lime
• 2 red bell peppers, sliced
• 1 large zucchini, sliced into half moons
• 1 lb. boneless skinless chicken breasts, cut into cubes
• 1/2 c. raw cashews
• Thinly sliced green onions, for garnish

Directions

1. Step 1In a food processor, pulse cauliflower until florets resemble rice.
2. Step 2In a large skillet over medium heat, heat 1 tablespoon oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Set aside.
3. Step 3Meanwhile, make sauce: In a medium bowl, whisk together chili sauce, soy sauce, Sriracha, garlic, and lime juice.
4. Step 4Add remaining tablespoon oil to skillet and heat over medium-high heat. Add peppers and zucchini and cook 3 minutes, then add chicken and sauce and cook until golden and cooked through, 10 minutes more. Stir in cashews until coated in sauce.
5. Step 5Garnish with green onions and serve over cauliflower rice.