FRIED CHICKEN RECIPIES RECIPES

Steps:

• Remove the core and let the cauliflower dry completely.
• Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
• Heat a large saute pan or wok over medium heat and spray with oil.
• Add the eggs and cook, turning a few times until set; set aside.
• Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
• Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
•  Add the egg then remove from heat and mix in scallion greens.

Steps:

• Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
• Season chicken lightly with salt. Heat a large wok over high heat.
• When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
• With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
• Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
• Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
• Serve immediately and top with fresh scallions.