Stirfry on Cauliflower Rice with Peanut Sauce
Today we're making a colorful chicken and veggie stir-fry on cauliflower rice drizzled with a tangy and slightly sweet peanut sauce. Great way to get in loads of veggies. Gluten free, grain free, dairy free, with vegan and paleo options.
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Servings: 4
Calories: 1025kcal
Equipment
- 1 High speed blender
- 1 fine sieve strainer
- 1 Medium bowl
- 1 frying pans or wok
- 1 small bowl
- 1 Whisk
Ingredients
- 1 medium cauliflower riced
- 1 medium broccoli chopped into florets
- 1 medium onion diced
- 1 red pepper seeded and diced
- 225 grams cremini mushrooms chopped
- 1/2 cup natural (runny) peanut butter
- 1 tbsp tamari sauce
- 1 tbsp lime juice
- 1 tbsp coconut milk more if needed
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 1 clove garlic minced
Instructions
- To rice cauliflower, put cauliflower florets in a blender. Cover cauliflower with water. Pulse 15-20 times. Cauliflower should look the size of rice. Drain off water in a fine colander.
- Over medium heat, put 1 tbsp olive oil in frying pan or wok. Add cauliflower rice. Cook for about 10 minutes or until slightly brown. Put cauliflower in a medium bowl.
- Over medium heat, in frying pan or wok, add 1 tbsp olive oil. Add chopped onion and cook for 3 minutes. Add broccoli, pepper, mushrooms. Saute for about 10 minutes. Add cooked chicken. Saute another few minutes to heat up chicken.
- To make peanut sauce, add peanut butter, tamari, lime juice, coconut milk, sesame oil, garlic, maple syrup in a small bowl. Whisk to combine. If your sauce is too thick add more coconut milk.
- Serve vegetables/chicken over cauliflower rice. Drizzle with peanut sauce.
Notes
To save time, buy pre-riced cauliflower.
Use almond butter instead of peanut butter if avoiding peanuts.
Nutrition
Calories: 1025kcal | Carbohydrates: 46g | Protein: 82g | Fat: 61.4g | Saturated Fat: 8.7g | Sodium: 814.3mg | Potassium: 662.5mg | Fiber: 18.4g | Sugar: 17.3g