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Chicken Cauliflower Stir-Fry with Cashews Recipe

Chicken Cauliflower Stir-Fry with Cashews recipe


This dish is like fried rice but uses cauliflower instead of rice. It's full of chicken, cashews, and veggies. It's cooked in a pan and has a yummy sauce. It's good for dinner and not too hard to make.


500 g chicken breasts, boneless skinless
1 x (400 g) bag frozen, riced cauliflower
1 x 3 cm piece ginger root
20 ml soy sauce
1/4 cup cashews, roasted unsalted
1 x (200 g) bag shredded carrots
1 x (200 g) pkg sliced cremini mushrooms
1/4 teaspoon black pepper
15 ml honey
1/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon oyster sauce
1 teaspoon cornstarch
2 green onions, sliced


Preheat a large skillet over medium-high heat.
Pat chicken dry with paper towels and cut into bite-sized pieces. Season with salt and pepper.
Add 1 tablespoon olive oil to the skillet and swirl to coat the bottom. Add chicken and cashews; cook, stirring occasionally, until cashews are golden brown and chicken is almost cooked through, about 5 minutes. Transfer to a plate.
Wash and dry ginger; peel and mince. In a small bowl, combine soy sauce, honey, oyster sauce, cornstarch, and minced ginger. Stir to create the sauce and set aside.
Return skillet to medium-high heat, add the remaining 1 tablespoon olive oil, and swirl to coat the bottom. Add riced cauliflower, mushrooms, and carrots; stir-fry until vegetables are tender, about 5 minutes.
Return chicken and cashews to the skillet along with the sauce. Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 3 minutes.
Garnish with sliced green onions. Divide the chicken-cauliflower stir-fry between plates or bowls and enjoy!

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