The Hollie’s Sweet & Sour Chicken with Cauliflower Rice #Recipe

Vanessa Owen
4th May 2020

A healthy alternative to a favourite Chinese dish. Endorsed by My Time for Change by Emma Wilson Fitness

1. Boil the kettle
2. Place the cornflour in a large bowl and add the chicken
3. Season with salt and pepper and coat the chicken evenly
4. Heat a large pan with 2 tsp coconut oil on a medium heat
5. Cook the chicken for 7 minutes until golden
6. Cut the red pepper, onion and sugar snap peas into bitesize pieces
7. Thinly slice the spring onions
8. Add the onion, pepper and sugar snap peas to the chicken and cook for 4 minutes until softened
9. To make the sweet & sour sauce, mix the tamari, tomato puree, maple syrup, apple cider vinegar and water
10. Add the sauce to the pan and cook for a further 2-3 mins until the sauce has thickened and the chicken is cooked through
11. Chop the cauliflower and grind to a rice
12. Boil cauliflower for 5 minutes in the vegetable stock
13. Then fry the cauliflower with 2 tsp of coconut oil on a medium heat until warmed through
14. Add 2 eggs to the pan and chop through the cauliflower as it cooks
15. Add spring onions and fry for another minute
16. Serve cauliflower rice and sweet & sour chicken

Recipe Info

Serves

4

Ingredients

4 chicken breast, diced
2 brown onions
2 red peppers
2 tbsp apple cider vinegar
2 tbsp maple syrup
4 tbsp water
1 cauliflower
500ml vegetable stock
2 eggs
2 tbsp tomato puree
4 spring onions
4 tbsp tamari soy sauce
8 tsp cornflour
80g sugar snap peas
4 tsp coconut oil
Himalayan pink salt
Black pepper

Equipment

Pan