Pollo con cacahuetes y arroz de coliflor

Ingrédients

• nonstick cooking spray 1.00 whole
• chicken breasts 1.00 lbs cut into cubes
• yellow onion 0.50 med diced
• garlic 2.00 clove minced
• fresh ginger 2.00 tsp grated
• toasted sesame oil 1.00 tsp
• Thai style chili garlic sauce 1.00 tsp
• soy sauce 1.50 tsp
• peanut butter 1.00 tbsp
• coconut milk 2.00 tbsp
• unsweetened almond milk 2.00 tbsp
• canned diced tomatoes 14.50 oz drained
• fresh cilantro 0.25 cup chopped
• cauliflower "rice" 2.00 cup
• peanuts 1.00 tbsp chopped
• optional

Préparation

1. 1

   Spray a large skillet with cooking spray and heat over medium heat. Add chicken and cook

2. 2

   stirring often

3. 3

   until golden brown. Transfer chicken to a plate and return the skillet to medium heat.

4. 4

   Add the sesame oil and stir in the onion

5. 5

   garlic

6. 6

   ginger

7. 7

   and chili-garlic sauce. Cook

8. 8

   stirring occasionally

9. 9

   until onion softens

10. 10

    4–5 minutes.

11. 11

    Add soy sauce

12. 12

    peanut butter

13. 13

    coconut milk

14. 14

    almond milk

15. 15

    and tomatoes. Stir until the sauce is creamy and the peanut butter is fully distributed.

16. 16

    Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens

17. 17

    3–4 minutes.

18. 18

    Serve chicken over cauliflower rice and garnish with peanuts and more cilantro

19. 19

    if desired.