Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry chicken
Chop the chickenbreast into bite-sized pieces. Toss the chicken, corn 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).
2 Prep vegetables
Meanwhile, de-seed and finely slice the pepper. Trim and roughly chop the green beans and springonion. Finely chop the redchilli.
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.
4 Make sauce
Meanwhile, return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the redchilli(spicy!), peppers, greenbeans, coriander powder and gingergarlicpaste. Fry for 4 min. Add the soy sauce, sweetchillisauce(spicy!), srirachasauce(spicy!), ricevinegar and chicken. Fry for 1 final min.
Add the chopped springonions to the chicken and toss. Plate the cauliflowerrice in a bowl and top with the chillichicken.
Tip!This one reheats well! Have the leftovers for lunch the following day.