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Author:
Kevin Curry
Firecracker Chicken over Cauliflower & Potato Mash
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Firecracker Chicken over Cauliflower & Potato Mash
Ingredients for 3 servings
Substitution
Note
Ingredients for 3 servings
- 1 medium head of cauliflower, leaves & stems removed
- 1lb creamer potatoes, sliced into half-moons before boiling
- 2 tablespoons (vegan) butter
- Sea salt & pepper to taste
Chicken
- 1 lb chicken breast, sliced into ½ inch cubes
- Pinch of sea salt
- 1 teaspoon white pepper (or black cracked pepper)
- 1 tablespoon arrowroot or corn starch
Sauce
- 2 tablespoons pasta de gochujang
- Juice from 1/2 lime
- 1 tablespoon white or rice vinegar
- 2 tablespoons coconut sugar
- 2-3 tablespoons warm water
- 1 tablespoon arrowroot or corn starch
- low sodium soy sauce to taste
- 1 tablespoon avocado oil
- 3 green onion stalks, roughly chopped
Garnish
- Green onion, diagonally sliced
- toasted sesame seeds
Steps
Step 1
Add cauliflower and potatoes to a large pot filled with water. Cover and bring to a boil. Cook until the veggies can be easily pierced with a fork. Drain the liquid, then add butter, sea salt & pepper and mash with fork or a potato masher. Season to taste.
Step 2
Mix together the ingredients for the sauce and set aside.
Step 3
Season chicken and make the sauce and set them aside.
Step 4
Set a carbon steel wok or pan on high heat. Once hot add oil and green onions and cook for 1 – 2 minutes.
Step 5
Add the chicken and spread it out as much as possible in the pan so it can breathe, and so that deep sear marks can be created. Toss the chicken and when it is nearly cooked through, about 7 – 8 minutes, reduce the heat in the pan and make a hole in the center. Pour in the sauce and stir immediately so the sauce does not clump or become slimy. Note: If your pan is REALLY hot, remove the skillet from the heat source, let it cool for about a minute, then add the sauce.
Step 6
Evenly divide the mash among the meal containers and pour the chicken and sauce over the mash. Garnish and enjoy!
Firecracker Chicken over Cauliflower & Potato Mash
Kevin Curry
INGREDIENTS
Ingredients for 3 servings
- 1 medium head of cauliflower, leaves & stems removed
- 1lb creamer potatoes, sliced into half-moons before boiling
- 2 tablespoons (vegan) butter
- Sea salt & pepper to taste
Chicken
- 1 lb chicken breast, sliced into ½ inch cubes
- Pinch of sea salt
- 1 teaspoon white pepper (or black cracked pepper)
- 1 tablespoon arrowroot or corn starch
Sauce
- 2 tablespoons pasta de gochujang
- Juice from 1/2 lime
- 1 tablespoon white or rice vinegar
- 2 tablespoons coconut sugar
- 2-3 tablespoons warm water
- 1 tablespoon arrowroot or corn starch
- low sodium soy sauce to taste
- 1 tablespoon avocado oil
- 3 green onion stalks, roughly chopped
Garnish
- Green onion, diagonally sliced
- toasted sesame seeds
INSTRUCTIONS
-
Add cauliflower and potatoes to a large pot filled with water. Cover and bring to a boil. Cook until the veggies can be easily pierced with a fork. Drain the liquid, then add butter, sea salt & pepper and mash with fork or a potato masher. Season to taste.
-
Mix together the ingredients for the sauce and set aside.
-
Season chicken and make the sauce and set them aside.
-
Set a carbon steel wok or pan on high heat. Once hot add oil and green onions and cook for 1 – 2 minutes.
-
Add the chicken and spread it out as much as possible in the pan so it can breathe, and so that deep sear marks can be created. Toss the chicken and when it is nearly cooked through, about 7 – 8 minutes, reduce the heat in the pan and make a hole in the center. Pour in the sauce and stir immediately so the sauce does not clump or become slimy. Note: If your pan is REALLY hot, remove the skillet from the heat source, let it cool for about a minute, then add the sauce.
-
Evenly divide the mash among the meal containers and pour the chicken and sauce over the mash. Garnish and enjoy!
Nutrition per serving
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