Cashew Chicken with Cauliflower Rice

17 30 621
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Cashew Chicken with Cauliflower Rice
Health Rating


681 gm Chicken breast, boneless, skinless (cut into 1" cubes)
2 tbsp Arrowroot flour (optional)
1/2 tsp Salt
1/2 tsp Black pepper
2 tbsp Extra virgin olive oil
1 tbsp Sesame oil
2 1/2 cup Broccoli florets
2 medium pepper(s) Red bell pepper (cut into bite sizes pieces)
1/2 tsp Hot pepper (chili) flakes (optional)
3 clove(s) Garlic (minced and pressed)
1 cup Cashew nuts, roasted (unsalted)
3 tbsp Coconut aminos, Coconut Secret
1 1/2 tsp Honey
1 tbsp Apple cider vinegar
1 piece, 1-inch Ginger root (grated)
4 green onion (stem) Green onion, scallion, ramp (chopped)
1 large head Cauliflower (for the cauliflower rice)


1. For the Cashew Chicken:

  • In a small bowl, mix the coconut aminos or tamari, honey and vinegar. Set aside.
  • Place the chicken, salt, black pepper and arrowroot flour (if using) in another bowl and mix to coat. Set aside.

2. In a wok, heat the oils over medium high heat.

3. Add the chicken pieces and cook. Stirring occasionally until cooked.

4. Add broccoli, red peppers, garlic, chili and ginger.

5. Cook and stir until chicken is done and vegetables are crisp and tender.

6. Add cashews and mix to combine.

7. Stir in the coconut aminos/tamari mixture and lower the heat to medium low.

8. Cook for another minute or two, then remove from heat. 

9. Divide between serving plates. Sprinkle with fresh green onions.


For the Cauliflower Rice:

1. Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections.

2. With a box grater used to grate cheese, use the medium-sized holes or a food processor to grate the cauliflower into the size of rice, leaving any large, tough stems behind.

3. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.

4. Once you have your cauliflower rice, it's easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp olive oil or coconut oil.

5. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with tamari or salt and pepper).

Nutrition Facts

Per Portion

Calories 621
Calories from fat 270
Calories from saturated fat 49
Total Fat 30.0 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 16.6 g
Cholesterol 97 mg
Sodium 794 mg
Potassium 1568 mg
Total Carbohydrate 38 g
Dietary Fiber 6.1 g
Sugars 10.7 g
Protein 50 g

Dietary servings

Per Portion

Grain 0.2
Meat 1.9
Meat Alternative 1.0
Vegetables 5.5

Energy sources