Spicy Chicken with Fried Cauliflower

and Peanut 'Rice'

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Grate the cauliflower. Peel and chop the red onion and carrots. Peel and finely chop the garlic. Peel and grate the ginger. Chop the spring onion. Slice the sugar snap peas on the diagonal. Finely chop the chilli (remove the seeds if you prefer it milder).

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2 Boil green beans

Rinse, trim and chop the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.

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3 Fry cauliflower

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the grated cauliflower and fry for 6-7 min. Transfer the cauliflower to a plate and return the pan to a medium heat with a second drizzle of oil.

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4 Fry chicken

Add the chicken mince, red onion and carrot. Fry for 5 min or until the chicken is cooked through. Add the pre-cooked green beans and stir-fry for 1 min further.

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5 Finish stir fry

Add the spring onion, ginger, garlic, chilli (spicy!) and sugar snap peas (reserve some spring onion and chilli for garnish). Stir-fry for 2 min. Add the soy sauce, rice vinegar, honey, salt, black pepper, peanuts and the fried cauliflower. Stir-fry for a final 2 min. 

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6 Serve

Garnish with the remaining spring onion and red chilli (spicy!).

Tips for fussy eaters

Cook a batch without the cauliflower and serve it over jasmine rice.

Pro tip

Grate the cauliflower over a large bowl to avoid making a mess.

This one's packed with vegetables and Asian flavours!

Cooking Time: 30 min

Cals 585 · Prot 53 · Carbs 36 · Fat 27

Dairy-Free

Ingredients

Number of people

Chicken mince 400 Grams
Cauliflower 400 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Spring onion 40 Grams
Carrot 1 Piece
Green beans 150 Grams
Sugar snap peas 100 Grams
Large red chilli 1 Piece
Vegetable oil 2 Tbsp
Soy sauce 30 ML
Rice vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Salted peanuts 40 Grams

This one's packed with vegetables and Asian flavours!

Cooking Time: 30 min

Cals 585 · Prot 53 · Carbs 36 · Fat 27

Dairy-Free

Instructions

photo

1 Prep vegetables

Grate the cauliflower. Peel and chop the red onion and carrots. Peel and finely chop the garlic. Peel and grate the ginger. Chop the spring onion. Slice the sugar snap peas on the diagonal. Finely chop the chilli (remove the seeds if you prefer it milder).

photo

2 Boil green beans

Rinse, trim and chop the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.

photo

3 Fry cauliflower

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the grated cauliflower and fry for 6-7 min. Transfer the cauliflower to a plate and return the pan to a medium heat with a second drizzle of oil.

photo

4 Fry chicken

Add the chicken mince, red onion and carrot. Fry for 5 min or until the chicken is cooked through. Add the pre-cooked green beans and stir-fry for 1 min further.

photo

5 Finish stir fry

Add the spring onion, ginger, garlic, chilli (spicy!) and sugar snap peas (reserve some spring onion and chilli for garnish). Stir-fry for 2 min. Add the soy sauce, rice vinegar, honey, salt, black pepper, peanuts and the fried cauliflower. Stir-fry for a final 2 min. 

photo

6 Serve

Garnish with the remaining spring onion and red chilli (spicy!).

Tips for fussy eaters

Cook a batch without the cauliflower and serve it over jasmine rice.

Pro tip

Grate the cauliflower over a large bowl to avoid making a mess.

Ingredients

Number of people

Chicken mince 400 Grams
Cauliflower 400 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Spring onion 40 Grams
Carrot 1 Piece
Green beans 150 Grams
Sugar snap peas 100 Grams
Large red chilli 1 Piece
Vegetable oil 2 Tbsp
Soy sauce 30 ML
Rice vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Salted peanuts 40 Grams
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