Almond Butter Sesame Chicken + Cauliflower Fried Rice

serves 3-4

Happy Monday! I hope you all had a wonderful weekend. I know I did! It was a much needed weekend spent with friends exploring new Atlanta spots and celebrating birthdays. Now back to another work week. Luckily for me, it is a four day work week. I am Blue Ridge bound on Thursday with my Mom, sister and the pups. I can't wait!

Now to the food! I made this dish last night and it was amazing! There are so many delicious flavors, you will want to lick the plate clean. You will also have extra almond butter sesame sauce to use throughout the week. I hope you enjoy!

What You Need
For The Cauliflower Rice
1 medium head of cauliflower
1 TBS sesame oil
2 egg whites
1 egg
Pinch of salt
Olive oil
1/2 small onion, diced
1/2 cup frozen peas
1/2 cup carrots, diced
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 TBS soy sauce

For The Almond Butter Sesame Chicken
1/2 cup almond butter
1/3 cup sesame oil
1/3 cup coconut aminos
1/4 cup rice vinegar
2 TBS chili paste
2 garlic cloves, minced
1 TBS fresh ginger, grated
2 boneless chicken breast, cubed 
2 TBS olive oil
*store leftover sauce in the fridge!

Green onions, sliced
Sesame seeds

For The Cauliflower Rice
1. Chop cauliflower into small florets. Add in increments to food processor and pulse until cauliflower resembles rice. 
2. Whisk egg and egg whites in a small bowl and season with salt.
3. Coat large pan with olive oil and place over medium heat. Once warm, add eggs and scramble until cooked fully. Set aside.
4. Using the same pan, add the sesame oil, onion, white scallions, peas, carrots and garlic and cook until soft, about 5-8 minutes. 
5. Turn heat up to medium-high and stir in cauliflower rice. Cover and allow to cook for 5-6 minutes stirring frequently. 
6. Add eggs to rice mixture and remove from heat. Mix in green scallions. 

For The Almond Butter Sesame Chicken
1. Add all of the ingredients except the chicken and olive oil into a mason jar. Shake everything together and set aside.
2. Heat olive oil in a skillet over medium/high heat. Once warm, add in the cubed chicken. Cook for about 5 minutes to get slightly brown on the outside and then turn the heat down to medium/low. Cook for 10 minutes, or until no longer pink. 
3. Pour in about 1/2 a cup of the sauce and turn heat down to a simmer. Let the sauce thicken for about 5-8 minutes, stirring occasionally. 

1. Place your cauliflower fried rice on your plate. Top with the almond butter sesame chicken and then with green onions and sesame seeds. Enjoy!

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