Sweet and Sour Chicken
with Cauliflower Rice
Our classic sweet and sour chicken served with cauliflower rice!
Cals 592 · Prot 57 · Carbs 74 · Fat 11
Weekly classic
Low Carb
30 min
Our classic sweet and sour chicken served with cauliflower rice!
Cals 592 · Prot 57 · Carbs 74 · Fat 11
Weekly classic
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Corn starch
20 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Sauce
Orange
1 Piece
Pineapple chunks
140 Grams
Sweet chilli sauce
40 ML
Ketchup
40 Grams
Rice vinegar
22 ML
Soy sauce
9*10*11*
20 ML
Garlic powder
2 Grams
Stir-fry
Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cashew nuts
2*
30 Grams
Cauliflower rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2478 / 592 |
| Fats (g) | 11.2 |
| of which saturated (g) | 2.4 |
| Carbohydrates (g) | 74 |
| of which sugars (g) | 41.9 |
| Fibers (g) | 11.7 |
| Proteins (g) | 56.9 |
| Salt (g) | 3.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep sauce
- Juice the orange.
- Drain the pineapple (don't discard the syrup!).
- Add 50 ml of orange juice, 100 ml of the pineapple syrup, the sweet chilli sauce, ketchup, vinegar, soy sauce and garlic powder to a small saucepan.
- In a small glass, whisk 1 Tbsp of water with 2 tsp of corn starch until smooth.
- Add the starch mixture to the pot.
Tip! The mixture of starch and water is called a slurry! It prevents the starch from clumping up in the sauce when heated.
2 Cook sauce
- Place the saucepan over a medium heat and cook, whisking continuously, until the mixture starts to bubble.
- Once bubbling, reduce the heat to low and cook, whisking, for 2-3 min further or until glossy and thickened a bit.
- Set aside.
3 Prep stir-fry
- Chop the chicken into bite-sized pieces.
- Place the remaining corn starch on a plate and season with salt.
- Turn the chicken in the starch and set aside.
- Chop the peppers into rough chunks.
- Slice the spring onion.
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
4 Stir-fry
- Heat a large pan over a medium-high heat with a generous drizzle of vegetable oil.
- Once hot, add the coated chicken and fry for 4-5 min or until nicely browned.
- Transfer the chicken to a plate.
- Return the pan to the heat with another drizzle of oil.
- Stir-fry the peppers with a pinch of salt for 3 min until slightly softened.
5 Cauliflower rice
- Heat a second pan over a medium heat with a drizzle of oil.
- Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.
6 Serve
- Return the chicken to the pan.
- Add the spring onion (reserve some for garnish), pineapple and cashew nuts.
- Add the sweet and sour sauce.
- Simmer for a final 2-3 min, making sure to give everything a good mix up.
- Serve the Sweet and Sour Chicken over the Cauliflower Rice and garnish with the remaining spring onion.
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