Thai Chicken Cauliflower Rice Skillet

I'm so happy that cauliflower has become so mainstream in the healthy eating world.  A couple of years ago you were always stuck with dealing with fresh heads of cauliflower when making most lower carb dishes, but now you can buy bags of frozen riced cauliflower at most regular grocery stores and it's *so* convenient, not to mention delicious!

I love how the riced cauliflower keeps its sturdy texture even after being cooked, making it an absolutely perfect rice substitute.  If you like the mild taste of cauliflower, you won't miss the rice in this unbelievably tasty Thai chicken dish.

I gravitate toward recipes that I can have on the table quickly and that pack a big nutritional and flavor punch, and this dinner idea ticks all of those boxes.

My husband took a couple of bites, leveled a glance at me, and said, "Please make this again."  Score.  Enjoy!

Thai Chicken Cauliflower Rice Skillet

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• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 6 servings 1x

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Ingredients

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• 1 TBS olive oil, divided.
• 1 red bell pepper, finely chopped
• 1 medium sweet onion, finely chopped
• 2 boneless, skinless chicken breasts (18 - 20oz total), trimmed and cut into small chunks
• 2 10oz bags frozen riced cauliflower
• 3 large garlic cloves, minced
• 1 14 oz can light coconut milk
• 1 TBS red curry paste
• 2 tsp fish sauce
• 1 tsp maple syrup or honey
• Salt and Pepper
• ¾ cup peanuts, chopped
• ¼ cup cilantro, finely chopped

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Instructions

1. Sprinkle the chicken pieces with salt and pepper. In a large, deep saute pan, heat 2 tsp olive oil over medium heat. Add the onions and bell pepper and cook until beginning to soften. Add the chunks of chicken and cook, stirring frequently, until chicken is done. Remove contents of the pan to a bowl and set aside.
2. Add the remaining tsp of olive oil to the pan and add the frozen riced cauliflower. Cook until cauliflower is heated through and beginning to turn slightly golden. Add the garlic and return the chicken, onion, and pepper mixture to the pan. Stir and cook 2 minutes longer.
3. Add the coconut milk, red curry paste, fish sauce, and maple syrup. Reduce heat to medium low, stir, and allow to simmer, stirring frequently, for an additional 15-20 minutes. Taste and adjust salt and pepper as desired.
4. Serve topped with chopped peanuts and cilantro.

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