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Peanut Chicken with Cauliflower Rice
5 min prep time
20 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Peanut Chicken with Cauliflower Rice
Craving Asian food but don’t want all the carbs? Try this healthier version of peanut chicken that substitutes white rice for cauliflower rice! Cauliflower is a great low-carb alternative to rice that offers an extra serving of nutritious veggies to this classic dish.
If this recipe sounds delicious, then don’t miss our Veggie Spring Rolls with Peanut Sauce.
5 min prep time
20 min cook time
4servings
½ cup cauliflower rice, 1 cup chicken mixture, and 1 tbsp chopped roasted peanuts
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Step-By-Step Instructions:
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Heat 1 ½ tsp of toasted sesame oil (save the rest for later) in a large skillet over medium heat. Add chicken and cook, stirring often, until golden brown. Transfer chicken to a plate and return the skillet to medium heat.
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Add the rest of the oil and add the onion, garlic, ginger, and chili-garlic sauce. Cook, stirring occasionally, until onion softens, 4–5 minutes.
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Add soy sauce, peanut butter, coconut milk, and tomatoes. Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens, 3–4 minutes.
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Serve chicken over cauliflower rice and garnish with peanuts and more cilantro, if desired.
Nutrition facts
4 Servings
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Serving Size
½ cup cauliflower rice, 1 cup chicken mixture, and 1 tbsp chopped roasted peanuts
- Amount per serving Calories 360
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Total Fat
21g
- Saturated Fat 5.2g
- Trans Fats 0g
- Cholesterol 105mg
- Sodium 490mg
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Total Carbohydrate
17g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Protein 26g
- Potassium 1040mg
- Phosphorous 325mg
Ingredients
toasted sesame oil (divided)
1 tbsp
boneless skinless chicken thighs (about 1 lb., cut into chunks)
6 lbs
yellow onion (diced)
1/2 small
garlic (minced)
3 clove
fresh ginger (grated)
1 tbsp
Thai style chili garlic sauce
1 tsp
lower sodium soy sauce
2 tbsp
smooth natural peanut butter
2 tbsp
lite coconut milk (mix with 1/2 cup water)
1/2 cup
canned diced tomatoes, no added salt
14 1/2 oz
fresh cilantro (chopped)
1/4 cup
peanuts (chopped, roasted)
1/4 cup
cauliflower "rice"
2 cup
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