<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup chicken broth</li>
<li>1 cup orange juice</li>
<li> Zest of 1 orange</li>
<li>2 tbsp rice vinegar</li>
<li>2 tbsp soy sauce</li>
<li>2 tbsp brown sugar or coconut sugar</li>
<li>2 garlic cloves, chopped</li>
<li>1 tbsp minced fresh ginger</li>
<li>1/2 tsp cayenne powder</li>
<li>11/2 lbs skinless chicken breast, cubed</li>
<li>1 head cauliflower, florets roughly chopped</li>
<li>4 tsp peanut or canola oil</li>
<li>1 bunch Swiss chard, with stems cut into 1/2-inch pieces</li>
<li>1 tbsp cornstarch</li>
<li>1/2 cup roasted cashews</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large bowl, whisk together broth, juice, zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne. Reserve 1 cup for later use. Place chicken in marinade, and chill for at least 1 hour.</li>
<li>In a food processor, pulse cauliflower until it’s the size of rice grains.</li>
<li>Heat a wok or large skillet over medium-high heat. Add 2 tsp oil, and swirl to coat pan. Add cauliflower, and stir-fry 4 minutes. Remove from pan; set aside. Add 2 tsp oil to pan. Add chicken, and stir-fry 3 minutes. Add charred stems, and stir-fry 1 minute. Mix cornstarch into reserved sauce, add to pan, and heat until thickened. Add chard leaves to pan, and cook until wilted.</li>
<li>Serve chicken on top of “rice”. Top with cashews.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print