Crock Pot Cashew Chicken with Cauliflower RIce

By NailCandy

Serves: 8

21 Day Fix: Per Serving 1 Blue, 1 Red

Ingredients

• Cauliflower Fried Rice Ingredients:
• 1/4 cup almond flour
• 1/2 tsp. black pepper
• 2 lbs. chicken breasts, cut into bite-size pieces
• 1 tbs. coconut oil
• 2 tbs. rice wine vinegar
• 2 tbs. tomato paste
• 1/2-1 tbs. honey or agave
• 2 minced garlic cloves
• 1/2 tsp. minced fresh ginger
• 1/4-1/2 red pepper flakes
• 1/2 cup raw cashews
• 1/2 cup chopped spinach
• 1/2 cup grated cauliflower florets
• (about quarter cauliflower head)
• 2 tablespoons red peppers, small
• dice
• 1 tablespoon and 1 teaspoon low
• Sodium soy sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon kosher salt
• 1 large egg
• 1 teaspoon low sodium soy sauce
• 1 tablespoon olive oil
• Sliced green onion for garniture

Details

Servings 8

Preparation

Step 1

Cashew Chicken Instructions:

Place almond flour and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.

Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.

Mix rice wine vinegar, tomato paste, honey, garlic, ginger and red pepper
flakes in a small bowl. (I mix mine in my Nutra-bullet mini mixer)

Pour mixture over chicken and toss to coat. Put lid on crock pot and cook
On low for 3-4 hours.

Stir cashews into chicken and sauce mixture before serving.

Cauliflower Rice Instructions:

Put peas in microwave-safe bowl and splash with water. Microwave for 40 seconds. Remove from microwave.
In a small bowl, chopped spinach with grated cauliflower, bell peppers, 1-tablespoon soy sauce, minced garlic, white pepper, and salt. Toss to combine and set aside.

Combine egg and remaining 1-teaspoon soy sauce by whisking with fork.
Heat a small sauté pan or skillet with ½ tablespoon olive oil over high heat.

Gently pour egg into the pan and fry until it sets, about 1 minute. Flip the egg over and continue to fry for another minute. Transfer egg to a cutting board and slice.

Heat remaining ½ tablespoon oil in same pan over medium-high heat.
Add cauliflower mixture to pan and cook for 4 to 5 minutes, adding the egg slices during the last minute of cooking.

Transfer to serving dish and garnish with green onions if desired.