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).

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

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.

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. 

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