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Ginger Chicken & Cauliflower Rice Bowls

with Smashed Cucumbers & Peanuts

Ginger Chicken & Cauliflower Rice Bowls

Bright ginger chicken over light cauliflower rice, finished with smashed cucumbers and crunchy peanuts for a fresh, savory bowl with plenty of texture.

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Ingredients

For 2 servings

  • 10 ounce Chicken Breast Strips
  • 1 clove Garlic
  • ½ ounce Gochujang Sauce
  • ¾ cup Jasmine Rice
  • 1 teaspoon Korean Chili Flakes
  • ½ ounce Peanuts
  • 2 unit Persian Cucumber
  • 18 milliliters Ponzu Sauce
  • 12 ounce Riced Cauliflower
  • 1 tablespoon Sesame Oil
  • 1 ounce Sweet Thai Chili Sauce
  • 2 ounce Umami Ginger Sauce

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Ginger Chicken & Cauliflower Rice Bowls
Asian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories430
Protein36g
Carbs37g
Fat14g
Tags:
Protein SmartCalorie SmartCarb SmartFiber SmartEasy PrepEasy CleanupSpicy
⚠️Allergens:
🐟Fish🥜Peanuts🌱Soy🌾Wheat

Swaps and substitutions

For a peanut-free version, skip the peanuts and add toasted sesame seeds or crispy onions if tolerated. For gluten-free needs, swap the ponzu and chili sauces for certified gluten-free versions, and use cauliflower rice as the base.

What to serve with it

Serve with extra lime wedges and a simple green salad to keep the bowl bright and light. Steamed edamame or sautéed greens also fit well without overpowering the ginger heat.

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