Home Cooks > Recipes > Riced Cauliflower with Peanut Satay

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Ingredients

Yield: Serves 4

Chicken Marinade:
1 Tbsp. vegetable oil
1 Tbsp. Kikkoman® Soy Sauce
1 Tbsp. Maple Syrup
½ Tbsp. grated fresh ginger
1 tsp Kikkoman® Sriracha Hot Chili Sauce
½ tsp ground turmeric
1 clove of garlic crushed
2 boneless skinless chicken breasts, sliced


Riced Cauliflower
½ cup red pepper, chopped
½ cup crushed peanuts
2 Tbsp. olive oil
2 Tbsp. Kikkoman® Less Sodium Soy Sauce
4 green onions
1 package riced cauliflower

 

Toppings
¼ c. crushed peanuts
8 Tbsp. Kikkoman® Thai Style Peanut Sauce
2 Tbsp. fresh cilantro, chopped

Instructions

Combine all chicken marinade ingredients together and let marinade for 2-4 hours
Oil your grill and grill each piece of chicken on medium high until internal temperature reaches 165F
In a large pan, heat olive oil on medium and add cauliflower, green onions, and red pepper
After 5 minutes, add soy sauce and stir
Pour ¼ of the riced cauliflower mixture into each bowl and then top with chicken, crushed peanuts, cilantro, and a lime wedge.
Drizzle 2 Tbsp. peanut sauce over the top of each bowl.

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