Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2548 / 610
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil chicken
Bring a large pot of water to a boil. Once boiling, add the whole chickenbreasts and cook for 8 min or until cooked through. Drain and transfer the chicken to a plate.
Tip!Poaching chicken is a clean and easy alternative to frying or roasting.
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Trim and finely slice the spring onion. Peel and grate the carrot. Slice the snowpeas in half lengthways.
3 Make sauce
Peel and grate the ginger. Add the ginger, oystersauce, both soy sauces, a pinch of chilliflakes(spicy!), the honey and a squeeze of lime juice to a bowl and mix. This is your teriyaki sauce.
4 Cook cauli rice
Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower and snowpeas with a pinch of salt and stir-fry for 5 min. Remove from the heat and stir through the sesameoil. Season well with salt to taste. Transfer to a bowl, keep warm and reserve the pan (no need to wash it, just give it a wipe).
5 Cook chicken
Once cooked, using two forks, pull the chicken until it's fully shredded. Return the reserved pan to a medium heat. Add the teriyakisauce and pulled chicken. Cook for 2 min until warmed through.
6 Fry eggs
Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Divide the cauliflowerrice among bowls. Top with the pulled teriyakichicken and fresh carrot. Finish with the fried eggs (make sure to season them with salt!) and garnish with the sliced spring onion and a sprinkling of crispyonions.