Chongqing-Style Chili Chicken over Cauliflower Rice

Ingredients

• 1.5 lb Boneless chicken thighs
• 20 Dried red chiles
• 1 tbsp Sichuan peppercorns
• 4 tbsp Coconut aminos
• 2 tbsp Arrowroot powder
• 1 tbsp Rice vinegar
• 1 large head Cauliflower
• 6 cloves Garlic
• 2 tbsp Fresh ginger
• 5 Green onions
• 3 tbsp Avocado oil
• 1 tsp Monk fruit sweetener
• 1 tsp Salt

Instructions

1. 1

   Cut chicken thighs into 1-inch pieces. Toss with 1 tbsp arrowroot, 1 tbsp coconut aminos, and salt; rest 15 minutes.

2. 2

   Pulse cauliflower in a food processor to rice-sized grains.

3. 3

   Blitz remaining arrowroot, coconut aminos, rice vinegar, monk fruit sweetener, and 2 tbsp water into a slurry-glaze.

4. 4

   Heat 2 tbsp avocado oil in a wok until shimmering. Stir-fry cauliflower rice with half the garlic and ginger over high heat 5-6 minutes until toasty; season and set aside.

5. 5

   Wipe the wok, add remaining oil, and fry dried chiles and Sichuan peppercorns 30 seconds until fragrant.

6. 6

   Add chicken in a single layer; sear hard 2 minutes, then toss-fry 4-5 minutes until deeply browned and cooked through.

7. 7

   Add remaining garlic and ginger, then pour in the glaze; toss 1-2 minutes until glossy and clinging.

8. 8

   Slice green onions, scatter over the chicken, and serve over the cauliflower rice immediately.