Chicken and Carrot Stir-Fry with Cauliflower "Rice" Recipe
Photo: Marshall Troy
Serves 4
Ingredients
1 large head cauliflower, trimmed into florets
4 Tbsp. vegetable oil, divided
¾ tsp. toasted sesame oil, divided
1 tsp. salt, divided
¼ tsp. ground black pepper
1¼ pounds boneless, skinless chicken breasts, cut into ½"-wide strips
8 small garlic cloves, peeled and lightly smashed
¼ cup ginger (from a 3" piece)
1 pinch of crushed red pepper flakes
¾ pound carrots (about 4), sliced thinly on the diagonal, stacked and cut into thin sticks
2 scallions, sliced
3 Tbsp. white wine
3 Tbsp. soy sauce
1 tsp. sugar
1 scallion, thinly sliced, for serving
½ cup roasted cashews
Directions
Total time: 45 minutes
In a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 8 cups. In a large pot, heat 2 Tbsp. vegetable oil over medium heat. Add cauliflower, cover, and cook, stirring a few times, until al dente, about 5 minutes. Toss with ¼ tsp. toasted sesame oil, ½ tsp. salt and pepper.
In a large skillet, heat 1 Tbsp. vegetable oil. Add chicken in an even layer and season with ½ tsp. salt. Cook over high heat without stirring for 1 minute, then stir and cook about 30 seconds longer. Transfer to a medium bowl and set aside.
In the same skillet, heat 1 Tbsp. vegetable oil, and add garlic and ginger, peeled and cut into thin sticks. Cook over medium heat until garlic and ginger are deeply browned, about 3 minutes. Stir in red pepper flakes, carrots and scallions. Cover and cook, stirring a few times, until carrots are al dente, about 3 minutes. wine, soy sauce and 1 tsp. sugar and bring to a boil. Return reserved chicken and juices to skillet along with ½ tsp. sesame oil and stir to heat through. Divide cauliflower "rice" among 4 bowls and top with stir-fry. Sprinkle with scallion and cashews, and serve.
Ingredients
Directions
Total time: 45 minutes
In a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 8 cups. In a large pot, heat 2 Tbsp. vegetable oil over medium heat. Add cauliflower, cover, and cook, stirring a few times, until al dente, about 5 minutes. Toss with ¼ tsp. toasted sesame oil, ½ tsp. salt and pepper.
In a large skillet, heat 1 Tbsp. vegetable oil. Add chicken in an even layer and season with ½ tsp. salt. Cook over high heat without stirring for 1 minute, then stir and cook about 30 seconds longer. Transfer to a medium bowl and set aside.
In the same skillet, heat 1 Tbsp. vegetable oil, and add garlic and ginger, peeled and cut into thin sticks. Cook over medium heat until garlic and ginger are deeply browned, about 3 minutes. Stir in red pepper flakes, carrots and scallions. Cover and cook, stirring a few times, until carrots are al dente, about 3 minutes. wine, soy sauce and 1 tsp. sugar and bring to a boil. Return reserved chicken and juices to skillet along with ½ tsp. sesame oil and stir to heat through. Divide cauliflower "rice" among 4 bowls and top with stir-fry. Sprinkle with scallion and cashews, and serve.
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