Ingredients
- 1 pound ground chicken (not extra lean)
- 4 cups cauliflower cut into florets
- 1/2 cup green onion diced
- 1 large red bell pepper diced
- 1/2 cup water chestnuts diced
- 4 tablespoons coconut aminos (or soy sauce)
- 3 tablespoons natural creamy peanut butter (or almond butter)
- 4 teaspoons sriracha
- 4 teaspoons fresh ginger minced
- 2 teaspoons rice vinegar
- Sea salt to taste
For serving:
- Iceberg lettuce
- Diced cilantro
- Sliced green onions
- Diced peanuts (or almonds)
Instructions
- In a large frying pan on medium heat, sauté the chicken until no longer pink inside, breaking it up as it cooks. Once cooked, add into the bottom of a 7-quart slow cooker.
- Place the cauliflower into a food processor and process until broken down and rice-like. Add the cauliflower rice, along with the green onion, bell pepper and water chestnuts into the slow cooker and stir to combine.
- Place all the other ingredients in a medium, microwave-safe bowl and microwave for 10-20 seconds, until the peanut butter is smooth. Whisk until smooth and creamy.
- Pour the sauce over the ingredients in the slow cooker and stir to combine. Cover and cook on low until the vegetables are tender, about 1 1/2 to 2 hours, depending on your slow cooker.
- Serve in lettuce and garnish with peanuts, cilantro, and green onion!