Recipe: Spicy Sweet Sticky Chicken with Cauliflower Rice

This is a recipe I’ve used and changed fairly regularly as an alternative to Chinese takeaway as it’s low in fat and starchy carbs.

Spicy Sweet Sticky Chicken

This was the first time that I’d used cauliflower rice rather than standard long grain or wholewheat rice, and I loved it!

Cauliflower Rice

I didn’t use a recipe book for this, it was pretty much just using the spices and sauces I had in my cupboard, so you might want to put your own take on it! If you do, make sure you let me know!

Ingredients (serves 2):
1 large head of cauliflower (I grate the cauliflower to make rice but you could use a processor, just google ‘cauliflower rice’ for a method)
300g chicken breast, cut into small mouth-size chunks
150g frozen peas
1 large carrot – grated
handful of cashew nuts – optional extra – I would dry roast these, chop them finely and sprinkle on top at the end.
1 x tbsp. soy sauce (any type)
1 x tbsp. sweet chilli sauce (I use the hot version)
pinch of dry chilli flakes
1 x tbsp. runny honey
1 x tbsp. vegetable oil


  • You want to marinate your chicken first to get all the yummy flavours combined. In a bowl, add the chopped chicken, the oil, soy sauce, chilli sauce, honey and chilli flakes (if you don’t like too much spice, leave out the flakes and just use the sauce)
  • Cover and refrigerate for at least 30 minutes but longer if possible
  • Cook the cauliflower rice in frying pan, use a little oil if it isn’t non-stick. You’ll want to use a low-medium heat and stir every so often to prevent it from burning.
  • Put the rice aside in 2 bowls that can be kept warm or microwaved.
  • Turn the heat on the pan up to high until its smoking. Add the chicken and marinade and cook, stirring regularly.
  • When the chicken is almost cooked through and the marinade has reduced, add the frozen peas and grated carrot to the pan.
  • The vegetables will expel some water but that’s OK as it will combine with the marinade to make the sauce.
    sss chicken
  • Cook for 2 minutes, make sure the chicken is cooked through and divide between two bowls.
  • If the rice had been sitting, you might want to warm it in the microwave for 30 seconds before adding the meat.
  • Add your chopped nuts if you want at this point and serve!

This meal is super easy to make and you can do a lot of prep work ahead of time. For example, you can grate the cauliflower and freeze it, then all you have to do is give it a couple of minutes extra on a low heat during step 3.

I hope you enjoy the recipe and if you make it let me know!


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