Cauliflower Rice Bowl with Chicken
and leftover Asian slaw and Sriracha aioli

Name: Cauliflower Rice Bowl with Chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 clove Garlic, minced; 1 tsp Mustard, Dijon; 2 Egg yolk; 1 tsp Lemon juice; 1/2 cup Oil, avocado; to taste Sriracha, ~1 tsp is a good heat level; 1 lb Chicken thighs, chopped into bite-sized pieces; ~2 cups Leftover cauliflower rice; ~4 cups Leftover Asian slaw; 1/2 Lime, juice of; 1/4 cup Asian marinade (from Monday); 2 Tbsp Arrowroot powder; 2 Tbsp Cooking oil; to taste Black pepper; 1/2 cup Homemade Sriracha aioli ((ingredients listed separately))

Active: 25 Total: 25

Original GF Paleo Vegetarian

We use leftover cauliflower rice from Tuesday and Asian slaw from Monday for an easy mid-week dish. Who needs a burrito bowl from Chipotle when you have our Asian version?
Smarts: Sprinkle a bit of arrowroot powder on proteins to create extra texture and for better sauce adhesion.

Dependency

Sweet and Sour Shrimp

Ingredients

Metric

Servings:

Sriracha Aioli:

Garlic - 1 clove , minced
Mustard, Dijon - 1 tsp
Egg yolk - 2
Lemon juice - 1 tsp
Oil, avocado - 1/2 cup
Sriracha - to taste , ~1 tsp is a good heat level

Cauliflower Rice Bowl with Chicken and Asian Slaw:

Chicken thighs - 1 lb , chopped into bite-sized pieces
Leftover cauliflower rice - ~2 cups
Leftover Asian slaw - ~4 cups
Lime - 1/2 , juice of
Asian marinade (from Monday) - 1/4 cup
Arrowroot powder - 2 Tbsp
Cooking oil - 2 Tbsp
Black pepper - to taste
Homemade Sriracha aioli - 1/2 cup ((ingredients listed separately))

Prep

Make Sriracha aioli - If not made from Monday, combine minced garlic, Dijon mustard, egg yolk, and lemon juice in a mixing bowl. Whisk in oil until you get a thick creamy consistency. Season with Sriracha.
Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize. (Can be done up to 1 day ahead)
Make rice - Mix leftover cauliflower rice with Asian slaw. Finish with lime juice. If you want to serve it warm, heat it up in the microwave for ~1 minute.
Take out leftover Asian marinade (should have been made on Monday).

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Make

Toss chicken with arrowroot powder.
Heat a wok over medium-high heat. Add cooking oil.
Next add in chicken and try to arrange the chicken in one even layer. Once they’re seared and golden (~4 minutes), flip them over and get the the opposite side golden. Saute for 6 to 8 minutes total and then pour in Asian marinade. Toss to coat and finish with black pepper (as much as you want). Remove from heat when chicken has cooked through.
Top cauliflower rice with chicken and Sriracha aioli.

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