June is pride month, so we are celebrating with this rainbow meal! Smarts #1: Broccoli takes a little extra time to cook, so give it a bit of a head start by steaming it in the microwave. Smarts #2: Turmeric can temporarily stain your hands yellow. Feel free to skip it, but it gives the chicken a classic Thai satay color and flavor. Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Chicken breasts, boneless and skinless - 1 lb , cubed
Oil, cooking - 1 Tbsp
Turmeric, ground (opt) - 1 tsp
Green onions (opt) - 2 stalks , chopped, green and white parts combined
Thai Cashew Sauce:
Cashew butter - 1/2 cup
(sub almond butter)
Bragg's / coconut aminos - 2 1/2 Tbsp
Honey - 2 Tbsp
Lime juice - 2 tsp
Oil, toasted sesame - 1 tsp
Chili garlic sauce - 1 tsp , more or less to taste
(sub any hot sauce)
Cauliflower Rice:
Cauliflower florets - 1 lb
Butter - 1 Tbsp
Choose Cooking Method
Prep
Cauliflower rice - (If prepping right before cooking, get grill heating first.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.
Onions / Bell peppers (both colors) / Squash / Broccoli - Prep as directed, trying to make the cubes similar in size. Combine onions and bell peppers in one container. Store squash and broccoli each in their own separate containers. (Can be done up to 5 days ahead)
Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel. Microwave until broccoli is bright green and starting to turn tender, ~2 minutes. (It doesn’t need to be completely tender and will finish cooking on the skewers.) (Can be done up to 5 days ahead)
Make cashew sauce - Heat cashew butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in aminos, honey, lime juice, toasted sesame oil, and chili-garlic sauce. If the sauce is too thick to pour, whisk in some warm water as needed. Taste and season with some more honey if you'd like it sweeter or some more chili garlic sauce if you'd like it spicier. (Can be done up to 5 days ahead.)
Chicken - Cube chicken. Toss with cooking oil, turmeric, and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
Assemble skewers - Alternate threading both colors of bell peppers, squash, broccoli, onions, and chicken onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.) (Can be done 1 day ahead)
Green onions - Chop green onions, keeping white and green parts together.
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Heat grill to 450F / 232C. Clean grates and brush with some oil.
Add chicken skewers to heated grill and turn to sear on all sides until chicken is cooked through, 5 to 7 minutes total. (Note: Remove a piece of chicken and check it for doneness if unsure.)
If cauliflower rice was made ahead, reheat in the microwave.
Warm cashew sauce briefly in the microwave. If it is too thick to pour, whisk in a small amount of water to thin.
Serve chicken skewers over cauliflower rice. Drizzle cashew sauce over top and finish with green onions. Enjoy!
Prep
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.
Onions / Bell peppers (both colors) / Squash / Broccoli - Prep as directed, trying to make the cubes similar in size. Combine onions and bell peppers in one container. Store squash and broccoli each in their own separate containers. (Can be done up to 5 days ahead)
Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel. Microwave until broccoli is bright green and starting to turn tender, ~2 minutes. (It doesn’t need to be completely tender and will finish cooking on the skewers.) (Can be done up to 5 days ahead)
Make cashew sauce - Heat cashew butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in aminos, honey, lime juice, toasted sesame oil, and chili-garlic sauce. If the sauce is too thick to pour, whisk in some warm water as needed. Taste and season with some more honey if you'd like it sweeter or some more chili garlic sauce if you'd like it spicier. (Can be done up to 5 days ahead.)
Chicken - Cube chicken. Toss with cooking oil, turmeric, and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
Assemble skewers - Alternate threading both colors of bell peppers, squash, broccoli, onions, and chicken onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.) (Can be done 1 day ahead)
Green onions - Chop green onions, keeping white and green parts together.
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Heat a grill pan over medium heat. Brush pan with some oil. Add chicken skewers to heated grill pan and turn to sear on all sides until vegetables are tender and chicken is cooked through, 8 to 10 minutes total. (Note: Covering the skewers with a lid or foil as they cook can help speed the process along and help the chicken and vegetables to cook evenly.)
If cauliflower rice was made ahead, reheat in the microwave.
Warm cashew sauce briefly in the microwave. If it is too thick to pour, whisk in a small amount of water to thin.
Serve chicken skewers over cauliflower rice. Drizzle cashew sauce over top and finish with green onions. Enjoy!