Chilli Chicken

with Cauliflower Fried Rice
This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!
Cals 573 · Prot 53 · Carbs 80 · Fat 7
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!
Cals 573 · Prot 53 · Carbs 80 · Fat 7
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Corn starch
60 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Large red chilli
1 Piece
Coriander powder
2 Grams
Ginger garlic paste
15 Grams
Soy sauce
20 ML
Sweet chilli sauce
60 ML
Sriracha sauce
14 Grams
Rice vinegar
15 ML
Vegetables
Yellow pepper
1 Piece
Green beans
150 Grams
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Cauliflower Rice
Cauliflower
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Tips for fussy eaters

Sensitive to spice? De-seed the red chillies first!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Fry chicken

Chop the chicken breast into bite-sized pieces. Toss the chickencorn starch and a pinch of salt in a bowl. Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken pieces and fry for 5 min. Once cooked, transfer the chicken to a plate (reserve the pan).
photo

2 Prep vegetables

Meanwhile, de-seed and finely slice the pepper. Trim and roughly chop the green beans and spring onion. Finely chop the red chilli
photo

3 Make cauli 'rice'

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 7 min.  Cover and reserve.
photo

4 Make sauce

Meanwhile, return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the red chilli (spicy!), bell peppers, green beanscoriander powder and ginger garlic paste. Fry for 4 min. Add the soy sauce, sweet chilli sauce (spicy!), sriracha sauce (spicy!)rice vinegar and chicken. Fry for 1 final min. 
photo

5 Serve

Add the chopped spring onions to the chicken and toss. Plate the cauliflower rice in a bowl and top with the chilli chicken.

Tips for fussy eaters

Sensitive to spice? De-seed the red chillies first!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Vegetable and Tomato Soup
with Beans, Pesto and Parmesan
Shredded Chicken and Mango Salad
with Ginger Dressing
Orangey Chicken and Chorizo Traybake
with Green Beans
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy