Chilli Chicken
with Cauliflower Fried Rice
Instructions
1 Fry chicken
Cut the chicken breast 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 bell pepper. Trim and roughly chop the green beans and spring onion. Finely chop the red chilli.
3 Make cauli 'rice'
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a second frying 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 red chilli (spicy!), bell peppers, green beans, coriander 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.
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.
This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!
Cooking Time: 30 min
Cals 573 · Prot 53 · Carbs 80 · Fat 7
Dairy-Free
Ingredients
Chicken
Vegetables
Cauliflower Rice
This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!
Cooking Time: 30 min
Cals 573 · Prot 53 · Carbs 80 · Fat 7
Dairy-Free
Instructions
1 Fry chicken
Cut the chicken breast 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 bell pepper. Trim and roughly chop the green beans and spring onion. Finely chop the red chilli.
3 Make cauli 'rice'
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a second frying 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 red chilli (spicy!), bell peppers, green beans, coriander 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.
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.
Ingredients
Chicken
Vegetables
Cauliflower Rice
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