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Sticky chicken and cauliflower rice bowls recipe

Sticky chicken and cauliflower rice bowls recipe

10 ratings

This Vietnamese-inspired dish is bursting with fresh, fragrant flavours and interesting textures, yet ready in just 25 minutes. Sure to become a regular addition to your midweek menu. See method

  • Serves 4
  • 15 mins to prepare and 12 mins to cook
  • 370 calories / serving
  • Dairy-free


  • 600g pack skinless and boneless chicken thigh fillets, cut into 2.5cm pieces
  • 2cm piece ginger, peeled and finely grated​
  • 3 garlic cloves, finely chopped
  • 3 limes, 1 zested, 2 juiced, 1 cut into wedges to serve
  • 2 tbsp clear honey
  • 2 tbsp reduced-salt soy sauce
  • 1 cauliflower, leaves removed (350g prepped weight), cut into florets
  • 2 tsp vegetable oil
  • 2 red chillies, 1 finely chopped, 1 thinly sliced
  • 2-pack Sweet Gem lettuce, 8-12 larger leaves removed, rest roughly chopped
  • 1 carrot, peeled and cut into matchsticks
  • 4 spring onions, chopped
  • 15g fresh coriander, leaves picked

For the dressing

  • 2 tsp rice vinegar
  • 2 tbsp fish sauce
  • 1 tsp caster sugar
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 21%
  • Sugars

    17g 19%
  • Salt

    3.2g 52%

of the reference intake
Carbohydrate 19.3g Protein 31.6g Fibre 3.9g


  1. In a large bowl, mix the chicken with the ginger, two-thirds of the garlic, the zest and juice of 1 lime, the honey and soy sauce. Set aside for at least 10 mins.
  2. Pulse the cauliflower in a food processor until it resembles breadcrumbs, then transfer to a bowl and cover with clingfilm. Pierce the clingfilm with a knife and microwave on full power for 7 mins or until piping hot*.
  3. Meanwhile, heat the oil in a wok over a medium high heat. Stir-fry the chicken for 4-5 mins until cooked through, then remove from the heat and set aside.
  4. Mix all the ingredients for the dressing with the remaining garlic, the juice of 1 lime, the finely chopped chilli and 2 tbsp water, stirring well, then set aside.
  5. To serve, divide the whole and chopped lettuce between 4 bowls and add the cauliflower rice and carrot. Drizzle over the dressing, then top with the sticky chicken. Scatter the spring onions, sliced chilli and coriander over the rice, then serve with lime wedges for squeezing over.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

*Timings correct for a 950W microwave.

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