Cashew Chicken with Cauliflower Rice

Cashew Chicken is a classic Chinese take-out dish that is one of my favorites. However, it's usually super challenging to find a dish on your standard Chinese restaurant menu that is healthy. Even if you skip the rice, you can't be sure what is in all those sauces.

Good news! If you make it yourself and modify a few things, you can still get all those great flavors and textures. So get chopping!

Here's some of the substitutions I made:

  1. I used arrowroot flour instead of wheat flour as a thickener. Arrowroot flour is optional in this recipe. It is gluten free and it basically gives a thin coating to the chicken and helps the sauce thicken. If you decide not to use it, your sauce will just be thinner. 
     
  2. I used coconut aminos or tamari instead of soy suace. Almost all soy sauces are made with some wheat and added sugar. Coconut aminos or tamari are wheat and gluten free and made from the sap of coconut trees.
     
  3. I used cauliflower rice instead of rice. Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day. With all the amazing flavors in this dish, you won't notice the difference. 

So, next time you get hit with a Chinese take-out craving, get in the kitchen and try this recipe.