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Peanut Chicken with Cauliflower Rice

Peanut Chicken with Cauliflower Rice
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
Craving Asian food but don’t want all the carbs? Try this healthier version of peanut chicken that substitutes white rice for cauliflower rice! Cauliflower is a great low-carb alternative to rice that offers an extra serving of nutritious veggies to this classic dish.
If this recipe sounds delicious, then don’t miss our Veggie Spring Rolls with Peanut Sauce.
  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    ½ cup cauliflower rice, 1 cup chicken mixture, and 1 tbsp chopped roasted peanuts
Budget Friendly Main Dish One Pot Lower Carb Asian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    ½ cup cauliflower rice, 1 cup chicken mixture, and 1 tbsp chopped roasted peanuts
  • Amount per serving Calories 360

  • Total Fat 21g
    • Saturated Fat 5.2g
  • Cholesterol 105mg
  • Sodium 490mg
  • Total Carbohydrate 17g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 26g
  • Potassium 1040mg
  • Phosphorus 325mg

Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy vegetable, 3 Lean protein, 3 Fat

Budget Friendly Main Dish One Pot Lower Carb Asian
Ingredients

Ingredients

  • toasted sesame oil (divided)
    1 tbsp
  • boneless skinless chicken thighs (about 1 lb., cut into chunks)
    6
  • yellow onion (diced)
    1/2 small
  • garlic (minced)
    3 clove
  • fresh ginger (grated)
    1 tbsp
  • Thai style chili garlic sauce
    1 tsp
  • lower sodium soy sauce
    2 tbsp
  • smooth natural peanut butter
    2 tbsp
  • lite coconut milk (mix with 1/2 cup water)
    1/2 cup
  • canned diced tomatoes, no added salt
    14 1/2 oz
  • fresh cilantro (chopped)
    1/4 cup
  • peanuts (chopped, roasted)
    1/4 cup
  • cauliflower "rice"
    2 cup

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Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve chicken over cauliflower rice and garnish with peanuts and more cilantro, if desired.

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