Ingredients
4
teaspoons vegetable oil
1 1/4
lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1/2
teaspoon toasted sesame oil
1/2
teaspoon salt
1/4
teaspoon pepper
1
package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
4
green onions, sliced, white parts and green parts separated
1
tablespoon finely chopped fresh gingerroot
2
teaspoons finely chopped garlic
2
teaspoons seeded, finely chopped jalapeño chile
1
large carrot, halved lengthwise and thinly sliced (about 1 cup)
1
carton (32 oz) Progresso™ reduced sodium chicken broth
1
package (10 oz) frozen riced cauliflower
1
tablespoon soy sauce
1/4
cup coarsely chopped fresh basil
1/4
cup coarsely chopped fresh cilantro
Lime wedges, if desired
Sliced jalapeño chiles, if desired
Preparation
In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
Garnish with basil and cilantro.
