Peanut Chicken with Cauliflower Rice
If this recipe sounds delicious, then don’t miss our Veggie Spring Rolls with Peanut Sauce.
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- Prep time
- 5 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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½ cup cauliflower rice, 1 cup chicken mixture, and 1 tbsp chopped roasted peanuts
Ingredients
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toasted sesame oil (divided)
- 1 tbsp
- 1 tbsp
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boneless skinless chicken thighs (about 1 lb., cut into chunks)
- 6
- 6
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yellow onion (diced)
- 1/2 small
- 1/2 small
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garlic (minced)
- 3 clove
- 3 clove
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fresh ginger (grated)
- 1 tbsp
- 1 tbsp
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Thai style chili garlic sauce
- 1 tsp
- 1 tsp
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lower sodium soy sauce
- 2 tbsp
- 2 tbsp
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smooth natural peanut butter
- 2 tbsp
- 2 tbsp
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lite coconut milk (mix with 1/2 cup water)
- 1/2 cup
- 1/2 cup
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canned diced tomatoes, no added salt
- 14 1/2 oz
- 411 g
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fresh cilantro (chopped)
- 1/4 cup
- 1/4 cup
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peanuts (chopped, roasted)
- 1/4 cup
- 1/4 cup
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cauliflower "rice"
- 2 cup
- 2 cup
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Directions
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Heat 1 ½ tsp of toasted sesame oil (save the rest for later) in a large skillet over medium heat. Add chicken and cook, stirring often, until golden brown. Transfer chicken to a plate and return the skillet to medium heat.
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Add the rest of the oil and add the onion, garlic, ginger, and chili-garlic sauce. Cook, stirring occasionally, until onion softens, 4–5 minutes.
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Add soy sauce, peanut butter, coconut milk, and tomatoes. Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens, 3–4 minutes.
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Serve chicken over cauliflower rice and garnish with peanuts and more cilantro, if desired.