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 Every month we have Chef Paul Carson teach our Athletic Republic Escape Members and Staff; healthy, family-friendly meals that are simple.   '

Come see the highlights of this monthly event at this blog and join us a for a class or two.

May's Recipe
 Thai Fried Cauliflower Rice. 

 Recipe adapted from Geoffrey Zakarian of The Kitchen  

 Total:20 min Active:20 min 
 Yield:4 servings Level:Easy   

 Ingredients: ·         1 pound boneless, skinless chicken breast, cut into thin slices ·         
1 teaspoon cornstarch  ·         2 tablespoons oyster sauce  ·         1 tablespoon fish sauce  ·         2 teaspoons soy sauce  ·         1 teaspoon sugar  ·         1/4 cup canola oil  ·         
1 small yellow onion, finely diced ·         1 red bell pepper, finely diced ·         1 tablespoon minced ginger  ·         5 cloves garlic, minced  ·         1 Thai chile pepper, thinly sliced  ·         
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold  ·         1/2 lime  ·         2 scallions, green and white parts, chopped ·         1 tablespoon chopped toasted peanuts  ·         1/2 cup fresh cilantro leaves  


  1.     Toss together the sliced chicken and cornstarch in a large bowl.  
 2.     Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. 
 3.     Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke.  
 4.     Add the chicken and cook until just cooked through, about 4 minutes. 
 5.     Remove to a plate.Add the onion and red bell pepper and cook for about 2 minutes.  
 6.     Add the ginger, garlic and Thai chile pepper and cook for another minute. 
 7.     Stir in the riced cauliflower and cook 1 minute.  
 8.     Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
 9.     Transfer to a serving bowl and finish with a squeeze of lime juice.  
 10.  Garnish with the scallions, toasted peanuts and cilantro leaves.