Creamy Cashew Thai Chicken with Cilantro Lime Cauliflower Rice

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
• 1 head of cauliflower, cut into florets, then "riced" in the food processor
• 2 red bell peppers, diced
• 1/2 c. shelled edamame
• 1/2 of a medium yellow onion, chopped
• 1/2 c. chopped cilantro, divided
• 3 tsp. coconut oil, divided
• juice of 1 lime
• 1/3 c. cashews, chopped
• 3 scallions, thinly sliced
• extra chopped cilantro for garnish
• For the SAUCE:
• 1/3 c. cashew butter
• 2 tsp. freshly grated ginger
• 2 cloves garlic, finely chopped
• 1 T. hoisin sauce (if strict paleo, you can omit, but this adds a lot of good flavor)
• 1 tsp. sambal oelek
• 2 T. soy sauce (I use low-sodium; you can use coconut amigos if paleo or tamari if gluten-free)
• juice of 1 lime
• 1/4 c. hot water

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