Cashew Chicken

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 lb. boneless skinless chicken breast, cubed
• 2 Tablespoons sesame oil
• 3 Tablespoons low sodium soy sauce
• 1/4 cup sweet chili sauce
• 1 Tablespoon sriracha
• 1 lime, juiced
• 1 clove garlic, minced
• 1 large zucchini, sliced
• 2 bell peppers, sliced
• 1/2 cup cashews, raw
• Green onions, to top
• Salt to taste

Instructions:

1. In a food processor, pulse cauliflower until florets resemble rice.
2. In a large skillet over medium heat, heat 1 tablespoon oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Set aside.
3. Make the sauce, add in the soy sauce, sriracha, garlic, sweet chili sauce, and lime juice. Mix together until combined.
4. Add remaining tablespoon oil to skillet and heat over medium-high heat. Add peppers and zucchini and cook 3 minutes, then add chicken and sauce and cook until golden and cooked through, 10 minutes more. Stir in cashews until coated in sauce.

5. Garnish with green onions and serve over cauliflower rice.