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 Prep chicken
In a bowl, combine the gochujang(spicy!), ricevinegar, tamari and brown sugar. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Add the chicken to the marinade and turn to coat. Set aside.
Tip!Marinate the chicken for up to 24 hours in advance.
2 Prep cauli
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Peel and grate the carrots. Roughly chop the snappeas. Chop the springonions.
4 Fry chicken
Heat a large non-stick pan with a lid over a medium heat with a drizzle of oil. Once hot add the chicken and fry covered for 3-4 min on each side or until cooked through. Add a splash of water if the chicken is browning too fast. Transfer the chicken to a plate and reserve the pan.
5 Fried rice
Return the pan over a medium-high heat with a drizzle of oil. Once hot, add the eggs. Scramble for 1 min. Add the cauliflower, carrots, snappeas with a generous pinch of salt and stir-fry for 5 min or until the cauliflowerrice begins to soften. Add the soy sauce, sesameoil and spring onion and toss.
Serve the Gochujangchicken over the fried cauli 'rice'. Garnish with the sesameseeds.