1 cup uncooked rice
3-4 cups diced chicken breast
2 tbsp diced ginger
4 tbsp starch
10 oz cauliflower rice
1 cup whole cashews
4 cups chopped rainbow chard (but you could use Swiss chard or collared greens, whatever you prefer)
3 garlic cloves
Juice from 1.5 oranges
1 tbsp sesame oil
4 tbsp soy sauce
2 tbsp rice wine vinegar
Salt, pepper, garlic powder and onion powder to taste
Toppings: diced green onion and sesame seeds
Add peeled and diced ginger to the uncooked rice and cook rice according to package.
Now it’s time to prep the chicken: cut up two large chicken breasts into bite sized pieces (this will yield about 3-4 cups). Add starch and mix well so that each piece of chicken is evenly coated. Add salt and pepper and mix well.
Then add coated chicken pieces to a frying pan on med-high heat with some olive oil and Cook for about 10-12 minutes or until the chicken is fully cooked. Once the chicken is almost done, add in the cashews and mix well for about 1-2 minutes.
While the chicken is cooking add all sauce ingredients to a bowl and mix well.
Once the chicken and cashews are done add the sauce and mix well. Let simmer for about 4-5 minutes until the sauce thickens.
Then, remove chicken from pan and cook Swiss chard for about 3-4 minutes until it has cooked down.
While the chicken is finishing up, add cauliflower rice to the pot of ginger rice and cook for about 5-7 minutes or until it is fully cooked.
Now it’s time to plate: add one scoop of the cauliflower rice blend, top with cashew chicken mixture and then top with diced green onion and sesame seeds!