Sweet & Sour Chicken with Cauliflower Rice

Serves 4 – A healthy alternative to a favourite Chinese dish

Endorsed by My Time for Change by Emma Wilson Fitness



4 x diced chicken breast

2 brown onions

2 red peppers

2 tbsp apple cider vinegar

2 tbsp maple syrup

4 tbsp water

1 cauliflower

500ml vegetable stock

2 eggs

2 tbsp tomato puree

4 spring onions

4 tbsp tamari soy sauce

8 tsp cornflour

80g sugar snap peas

4 tsp coconut oil

Himalayan pink salt

Black pepper



Boil the kettle

Place the cornflour in a large bowl and add the chicken

Season with salt and pepper and coat the chicken evenly

Heat a large pan with 2 tsp coconut oil on a medium heat

Cook the chicken for 7 minutes until golden

Cut the red pepper, onion and sugar snap peas into bitesize pieces

Thinly slice the spring onions

Add the onion, pepper and sugar snap peas to the chicken and cook for 4 minutes until softened

To make the sweet & sour sauce, mix the tamari, tomato puree, maple syrup, apple cider vinegar and water

Add the sauce to the pan and cook for a further 2-3 mins until the sauce has thickened and the chicken is cooked through

Chop the cauliflower and grind to a rice

Boil cauliflower for 5 minutes in the vegetable stock

Then fry the cauliflower with 2 tsp of coconut oil on a medium heat until warmed through

Add 2 eggs to the pan and chop through the cauliflower as it cooks

Add spring onions and fry for another minute

Serve cauliflower rice and sweet & sour chicken