General Tso Chicken on Cauliflower “Rice”

So I still have a ton of that chicken from No Frills in my freezer, the problem is my main stay of various asian dishes tend to be served on or with rice, but I can’t have rice because of the slow carb so I’ve been trying to think of how to use cauliflower or lentils as a rice substitute . I thought, “maybe I can break or chop it really small, what’s Google say”
Google (italics mine): “Just pulse it in your food processor, dummy”
Genious! So I did and quickly fried it in a little vegetable oil with salt. Worked out really well! Now to get around the whole 5kg of rice is $5 and 1 head of cauliflower is $4 problem.
With my rice problem solved I was free to get back to wok

General Tso Chicken on Cauliflower “Rice”

So I still have a ton of that chicken from No Frills in my freezer, the problem is my main stay of various asian dishes tend to be served on or with rice, but I can’t have rice because of the slow carb so I’ve been trying to think of how to use cauliflower or lentils as a rice substitute . I thought, “maybe I can break or chop it really small, what’s Google say” Google (italics mine): “Just pulse it in your food processor, dummy” Genious! So I did and quickly fried it in a little vegetable oil with salt. Worked out really well! Now to get around the whole 5kg of rice is $5 and 1 head of cauliflower is $4 problem. With my rice problem solved I was free to get back to wok
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 serving

Ingredients

  • 1 chicken breast large cut into bite size chunk
  • 1/2 cauliflower head
  • vegetable oil for frying
  • 1 1/2 tbsps vegetable oil
  • ginger minced or zested root
  • 2 tsps chopped garlic
  • 4 u2013 5 chiles red
  • 2 u2013 4 stocks scallions - roughly chopped
  • 2 1/2 tbsps rice vinegar
  • 3 tbsps soy sauce (pref: dark)
  • 2 tsps sauce hoison
  • 1/4 cup water

Instructions

  • Roughly chop cauliflower so all pieces fit easily in the food processor
  • Pulse until it looks granular, almost like those styrofoam crumbs (it tastes way better, I swear)
  • stir fry on high in oil, seasoned with salt until warm- if it starts to sizzle itu2019s done
  • In a bow mix together the ginger, vinegar, soy sauce, hoison sauce and water
  • Add a good amount of oil to a wok and fry the chicken til no longer pink. Season with salt and pepper
  • Remove the chicken from the wok and add the garlic and peppers, sautee briefly, then add the sauce
  • bring sauce to a boil then simmer til it reduces a little.
  • Add chicken and cook for 5 minutes
  • Stir in scallions and allow to cook 1 more minute covered.