Chilli Chicken
with Cauliflower Fried Rice
This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!
30 min
This Indian-Chinese inspired dish brings together familiar flavours we know you'll love!
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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
9*
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
Allergens
*9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry chicken
Chop 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 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 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!), 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.
Tip! This one reheats well! Have the leftovers for lunch the following day.
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