with broccoli / cauliflower rice
Super fast and easy, this takeout fake-out meal is great for a weeknight. We last featured this meal in 2020 with extra arrowroot powder for a sauce that will thicken quickly.
Smarts: Cooking the chicken and broccoli separately gives you the flexibility to cook them each for just as long as they need - no overcooked chicken here!
- Cauliflower, small - 1 head , florets chopped
- Butter - 1 1/2 Tbsp
- Broccoli - 12 oz , chopped
- Chicken breasts, boneless and skinless - 1 lb , cubed
- Arrowroot powder - 1 1/2 tsp
- Water - 2 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cashews, roasted and unsalted - 2 oz
- Ginger, fresh - 2 tsp , grated
- Garlic - 2 cloves , chopped
- Stock, any type - 2/3 cup
- Bragg's / coconut aminos - 1/4 cup
- Red pepper flakes (opt) - 1/4 tsp
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 in heated butter 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)
Make sauce - Combine ginger, garlic, stock, aminos, and red pepper flakes. (Can be done up to 5 days ahead)
Chicken - Cube chicken. Season with some salt and pepper. (Can be done 1 day ahead)
Make arrowroot slurry - Combine arrowroot powder and water.
Heat a wok or skillet over medium heat. Add first part of oil and then chicken to heated oil. Saute until golden brown, 3 to 4 minutes (don’t worry if it isn’t cooked all the way through; it will finish in the sauce). Set chicken aside and return pan to heat.
Increase heat to medium-high. Add second part of oil and then broccoli. Saute broccoli until nearly tender, 3 to 5 minutes. Add a splash of water to the pan if it starts to look dry during cooking.
Pour sauce over broccoli and add chicken back to pan. Bring sauce to a simmer.
Give arrowroot slurry a stir. Slowly pour the arrowroot slurry into the sauce. Continue simmering until sauce is thick, 1 to 2 minutes more.
Remove from heat and stir in cashews.
If cauliflower rice was made ahead, reheat in the microwave.
Serve cashew chicken over cauliflower rice. Enjoy!