Cauliflower Rice Bowl with Chicken
and leftover Asian slaw and Sriracha aioli
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.
- Garlic - 1 clove, minced
- Dijon mustard - 1 tsp
- Egg yolk - 2
- Lemon juice - 1 tsp
- Avocado oil - 1/2 cup
- Sriracha - to taste ((~1 tsp is a good heat level))
- 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))
- 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).
- 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.
I think if I followed the instructions and purchased the tofu in the vacuum pack rather than in water it would have been easier to brown. I put the tofu between two plates (with a mug of water on top) to squeeze out the water, but it wasn't enough - my tofu still turned out like scrambled eggs :-( Still tasty! The coating on the tofu made a crispy crust that held the sauce really well - great idea!0 Helpful
Really good and so easy to make if you're doing the broccoli tacos in the same week.0 Helpful
Loved how easy it was to throw together.0 Helpful
Made this with beef, very tasty!0 Helpful
Loved how easy and delicious this was!0 Helpful
I only had the firm tofu (in water) and it was still really good. Can't wait to try again with extra firm tofu.0 Helpful