Chilli Chicken

with Cauliflower Fried Rice

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Instructions

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1 Fry chicken

Cut 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).

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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

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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.

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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. 

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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

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 Grams
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

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

photo

1 Fry chicken

Cut 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 bell 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 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.

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.

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 Grams
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
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