Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

Ingredients

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
1555kj
370kcal 19%
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

Method

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.
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*.
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.
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.
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.

See more Chicken recipes