Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add riced cauliflower; cook and stir for 2 minutes. Add water; stir to combine. Cover and cook over low heat for 3 to 5 minutes or until tender. Remove from skillet; keep warm and wipe skillet clean.
This perfectly spiced chicken stir-fry is filled with crunchy cashews.
Servings and Ingredients
|1 tsp.||plus 2 tbsp. Gustare Vita olive oil, divided|
|3 c.||Hy-Vee Short Cuts riced cauliflower|
|5 clove(s)||Hy-Vee Short Cuts garlic, minced|
|2 tbsp.||hoisin sauce|
|2 tbsp.||Hy-Vee less-sodium soy sauce|
|1 tbsp.||fresh ginger, grated|
|¾ tsp.||Hy-Vee Sriracha sauce|
|1 lbs.||Hy-Vee True boneless skinless chicken breasts, cut into thin strips|
|2 c.||Hy-Vee Short Cuts julienne bell pepper strips|
|½||red onion, sliced|
|½ c.||Hy-Vee canned sliced water chestnuts, drained|
|½ c.||Hy-Vee lightly salted cashew halves and pieces, plus additional for garnish|
|Fresh cilantro, chopped, for garnish|
|Limes, cut into wedges, for serving|
Things To Grab
- Large nonstick skillet with lid
- Small bowl
- Meat thermometer
Combine garlic, hoisin, soy sauce, ginger, and Sriracha in a small bowl; set aside.
Heat 1 tablespoon oil in same skillet over medium heat. Add chicken and cook through (165 degrees), stirring occasionally. Remove chicken from skillet.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add peppers, onion, and water chestnuts. Stir-fry for 5 minute or until crisp-tender.
Return chicken to skillet. Add sauce mixture and 1/2 cup cashews. Cook for 2 to 3 minutes or until heated through, stirring occasionally. Serve over riced cauliflower. Garnish with additional cashews and cilantro, if desired. Serve with lime wedges.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 85mg
- Sodium: 630mg
- Total Carbohydrates: 21g
- Protein: 31g