Pollo con cacahuetes y arroz de coliflor

¿Te apetece comida asiática pero quieres evitar los hidratos de carbono? Prueba esta versión más saludable de pollo con cacahuetes que sustituye el arroz blanco por arroz de coliflor. La coliflor es una gran alternativa baja en carbohidratos que aporta una ración extra de verduras nutritivas a este plato clásico.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Spray a large skillet with cooking spray and heat over medium heat. Add chicken and cook
2. 2stirring often
3. 3until golden brown. Transfer chicken to a plate and return the skillet to medium heat.
4. 4Add the sesame oil and stir in the onion
5. 5garlic
6. 6ginger
7. 7and chili-garlic sauce. Cook
8. 8stirring occasionally
9. 9until onion softens
10. 104–5 minutes.
11. 11Add soy sauce
12. 12peanut butter
13. 13coconut milk
14. 14almond milk
15. 15and tomatoes. Stir until the sauce is creamy and the peanut butter is fully distributed.
16. 16Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens
17. 173–4 minutes.
18. 18Serve chicken over cauliflower rice and garnish with peanuts and more cilantro
19. 19if desired.