Vietnamese-style chicken with fried cauliflower rice

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Prep in under 20 minutes

Serves 2

Ingredients:                                      

2 Chicken breasts
300g Cauliflower
2 Garlic cloves, finely chopped
½ Chilli, deseeded and finely chopped
80g Frozen peas
120g Pak choi, thinly sliced
2 Zucchinis
2 Spring onions, finely sliced
25ml Soy sauce
15ml Sesame oil
10ml Sesame seeds
5g Mint, leaves picked and roughly chopped
1 Lemon
Butter
Cooking oil
Salt and black pepper

Method:

  1. Chop cauliflower in a food processor or grate it to resemble rice, and prep other ingredients. 
  2. Dry fry sesame seeds in a pan over low-medium heat until golden, 2-4 minutes. Give them a shift every so often to be sure they don’t burn. 
  3. Place same pan back over a medium heat, and add a drizzle of cooking oil. When hot add the chicken breasts and cook for 4-6 minutes per side until golden on the outside and cooked through. Remove from pan and allow to rest. Squeeze over half of the lemon juice and season well. Use a fork to shred the chicken into bite-sized pieces.  
  4. Heat a generous knob of butter in a wok or frying pan over a low-medium heat. Add garlic, pak choi, peas, half the spring onion, and chilli and fry for 1-2 minutes, stirring frequently to prevent colouring. 
  5. Add cauliflower rice, sesame and soy sauce and seasoning. Cook for 3-6 minutes, stirring occasionally, until the cauliflower is cooked, but still crunchy. 
  6. Remove from the heat and stir through the chives and the remaining lemon juice. Season further to taste, and serve up alongside chicken. 
  7. Top with the remaining spring onion and toasted sesame.  Add more lemon for extra zest.
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