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Week of 10/20/14

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

Active: 25 Total: 25
Original GF Paleo Vegetarian
Cauliflower Rice Bowl with Chicken

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
Tags
Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Fusion
Save recipe
75

Ingredients

Metric
Servings:
4
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

  1. 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.

  2. Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize. (Can be done up to 1 day ahead) 

  3. 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. 

  4. Take out leftover Asian marinade (should have been made on Monday). 

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Make

  1. Toss chicken with arrowroot powder. 

  2. Heat a wok over medium-high heat. Add cooking oil. 

  3. 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. 

  4. Top cauliflower rice with chicken and Sriracha aioli. 

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