This dish is my simplified version of a bowl from Donna Hay magazine. A delicious dish with Asian teriyaki chicken, light cauliflower rice and cashew nuts that add some bite. Made in no time and therefore perfect for busy weeknights and also a lovely healthy meal in between of all those festive December days.
You can make the cauliflower rice yourself by pulsing cauliflower in a food processor, but more and more supermarkets carry the pre-made version these days. Cauliflower on it’s own can be pretty bland, but by pan-frying it first and then drizzling it with a delicious sesame dressing, you just transform it into something special.
You can find the seaweed salad at most supermarkets, Asian stores and fishmongers and I think it’s a really nice addition to this dish. If you can’t find it, just leave it out altogether or substitute with some pan-fried spinach or green asparagus.
INGREDIENTS
for 4 persons
1lb + 5 oz (600 g) cauliflower florets
2 tsp sesame oil
1 tbsp grated ginger
2 cloves of garlic, finely chopped
1lb + 5 oz (600 g) chicken breast, trimmed
7 oz (200 g) seaweed salad
½ cup (75 g) cashews, coarsely chopped
¼ cup (40 g) sesame seeds
extra: food processor
for the teriyaki sauce:
2 tbsp honey
2 tsp soy sauce or tamari
4 tbsp water
for the sesame dressing:
2 tsp sesame oil
2 tsp soy sauce or tamari
2 tsp rice wine vinegar
DIRECTIONS
Mix all ingredients for the teriyaki sauce in a small bowl and repeat with the ingredients for the sesame dressing. Set aside.
Place the cauliflower in a food processor and pulse until it resembles rice (or use premade cauliflower rice). Heat half the sesame oil in a large non-stick frying pan over high heat and fry the rice, ginger and garlic for 3-4 minutes, or until slightly colored. Add the sesame dressing and mix well. Season to taste with salt and set aside.
Heat the remaining oil in a frying pan and cook the chicken for 4-5 minutes each side or until lightly browned and almost cooked through. Add the teriyaki sauce and cook for 4 minutes, turning to coat. Remove chicken from the pan and slice.
Divide the cauliflower rice, chicken and seaweed salad between 4 bowls. Drizzle over remaining sauce from the pan and top with the cashews and sesame seeds.
