Chicken Siam with Cauliflower Rice
It's time for a low-carb dinner recipe again! This time
I made chicken siam with cauliflower rice. I used to make this delicious Thai dish with a bag of Knorr world dishes. Ready-made spice mixes, however, often contain a lot of sugar and unnecessary additives. It is much tastier and healthier to make everything yourself. In this case, it's not much extra work either. You can put this plate of chicken siam with cauliflower rice on the table within 25 minutes!
Make chicken siam yourself You don't need a lot of special ingredients to make this recipe. You make the typical siam sauce with oyster sauce, soy sauce and a little arrowroot. You also need a number of seasonings, such as onion, garlic and ginger.
Served with the chicken siam a portion of fresh cauliflower rice. As a result, the dish contains more vegetables and fewer carbohydrates. Due to the homemade sauce and cauliflower rice, a portion of our chicken siam contains only 9.8 g of carbohydrates. This is converted about 76% less carbohydrates than regular chicken siam.
Tips: With this recipe you can make chicken siam for about 4 people. You can serve the chicken siam as a main course at dinner or for lunch. We served a portion of broccoli with the chicken siam, but it is also delicious with a fresh salad.
We bound the sauce with arrowroot. If you don't have this at home, you can also use cornstarch or flour. The chicken siam can be stored in the refrigerator for a few days after preparation or can be frozen per portion. I hope you like it!
500 gr chicken fillet cubes
400 gr cauliflower rice
1 red bell pepper
2 cloves of garlic
1 cm ginger
3 tbsp olive oil
3 tbsp oyster sauce
1 tbsp soy sauce
2 tsp arrowroot
2 stalks spring onion
40 gr cashew nuts
Finely chop the ginger and onion on a cutting board. Then heat the olive oil in a large frying pan. Add the chicken cubes and stir-fry them for about 3-6 minutes. Then crush the garlic and add it to the pan along with the onion and ginger.
Add the seasonings for 3 minutes. Meanwhile, cut the bell pepper into small pieces and add this to the pan as well. Mix the water, oyster sauce and soy sauce together in a small bowl and add to the chicken and vegetables.
In a glass, mix 1 tbsp water with 2 tsp arrowroot and add to the pan to thicken the sauce. Cook the contents of the pan for 2-3 minutes, until the sauce has thickened.
Finally, stir in the cashew nuts. Now heat a tablespoon of olive oil in a new pan and stir-fry the cauliflower rice. Finely chop the spring onion and set aside. Divide the cauliflower rice among four plates and spoon the chicken siam over it. Garnish with the sliced spring onions. Enjoy your meal!
I hope you like it! Check out our other dinner recipes for more inspiration.
Serving Size: 1/4 of Total
Preparation time: 10
Cooking time: 15
Total time: 25
Servings: 4 servings
Category: Main course
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