Sweet & Spicy Chicken Stir-Fry

Wash and dry the fresh produce. Remove the leaves of the cauliflower, then quarter lengthwise through the core. (If you have a food, discard the core, then pulse the quartered cauliflower until fine). Line a sheet pan with parchment paper.Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core.In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the riced cauliflower in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened.Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, sweet chili sauce, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. To the bowl of sauce, carefully add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

Add the cooked peas to the bowl of cooked cauliflower; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!