Author Notes
Both the authentic tasting chicken and cauliflower rice combine to make this a really tasty meal that I know you'll love. It's ready in less than thirty minutes, low in fat and of course, gluten-free! —Justina
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Ingredients
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2
chicken breasts cut into small cubes
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1
cauliflower, grated or blended until a rice consistency
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3 tablespoons
extra virgin olive oil
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1 pinch
sesame seeds
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1 cup
arrowroot/corn starch
Directions
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Fry the onions, garlic and ginger in the oil for a few minutes until soft.
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Add the remaining ingredients and simmer for approximately twenty minutes until you have a slightly thick consistency.
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Coat the chicken pieces in the egg and then coat them in the flour. Place the coated chicken aside and heat a frying pan.
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Fry for approximately 10 minutes or until the chicken pieces are cooked through, golden brown and crispy. Turn the heat down if needed to avoid cooking the chicken too quickly.
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Continue until all the chicken is fried, before adding to the sauce and cooking everything for a further five minutes.
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Whilst the sweet and sour chicken is cooking, take the cauliflower rice and heat in a pan for a few minutes until warm.
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Remove before too much liquid is produced and the cauliflower starts to get mushy.
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Serve the rice with the sweet and sour chicken and garnish with the chopped spring onions and sesame seeds.
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