1 lb organic chicken cutlets, trimmed and cut into bite size pieces
8 oz mushrooms, sliced
3 C broccoli florets
1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
2 Tbsp olive oil
pinch of kosher salt
½ C chicken broth
2 Tbsp cornstarch mixed with ¼ C warm water
1 C unsalted, raw cashews
½ C chopped water chesnuts
3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
¼ C light coconut milk
For the Sauce:
¼ C low sodium soy sauce
3 Tbsp hoisin sauce
¼ C unseasoned rice vinegar
1 Tbsp packed dark brown sugar
1 tsp toasted sesame oil
2 tsp freshly grated ginger
1 clove garlic, minced
Instructions
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/cashew-chicken-with-coconut-cauliflower-rice/