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Orange Chicken and Cauliflower Rice

Orange Chicken and Cauliflower Rice
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Prep Time: 20 min Serves: 8
Cooking Time: 30 min Yield: 8 bowls
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Orange chicken, meet rice — cauliflower rice, that is. We’re making our version without the breading or the white rice. And even though the ingredient list is somewhat lengthy, this dish is actually fairly easy to make.



1. Remove leaves from the cauliflower, rinse and pat it dry, then quarter it. Pulse in a blender (or a food processor using a grater, or a box grater) until pieces are about the size of grains of rice. (Remember, you can always grate more but you can’t make them bigger again!)
2. Season chopped chicken with salt and pepper.
3. Set three large sauté pans on the stove.
4. Warm 1 over medium heat. When hot, add sesame seeds and toast 3 minutes, shaking frequently to prevent them from burning. Remove and reserve.
5. To make the sauce, use a large bowl to mix orange juice, garlic, ginger, pepper, soy sauce, honey, sugar, vinegar, sesame oil, 1 teaspoon zest and Cayenne. Whisk until combined. Gradually add tapioca flour and whisk until completely absorbed.
6. Add sauce to 1 sauté pan heated on medium and bring it to a simmer.
7. Meanwhile, warm another pan on medium-high heat. Then add olive oil. Wait until the oil ripples, then add chicken and cook 9 minutes, tossing occasionally to brown all sides.
8. Warm sauté pan over medium heat-high heat. Then add olive oil. Wait until the oil ripples, then add cauliflower rice, cover and cook 5 minutes, stirring occasionally.
9. Add sauce to the pan with the chicken, turn the heat all the way up and bring it to a boil, tossing the chicken to cover it as the sauce reduces, about another 5 minutes. Remove from heat and serve right away over the cauliflower rice.
10. Garnish with 2 teaspoons orange zest and green onions.

PC: Arthur Bovino


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