Chilli & Soy Chicken with Fried Cauliflower Rice

Cauliflower rice doesn’t always provide quite the fulsome bite of the real thing. However, I find that in this form – loaded with stir-fried flavour and tossed with plenty of fat and protein – you can finish your plate and feel satisfied. If you’re low-carbing, what more can you ask for?

I found a Sambal Oelek made by Huy Fong Foods which has transformed my oriental cooking. If you can’t find a low-carb chilli sambal in your local supermarket or Asian food store, make your own! Simply crush together one large, chopped, de-seeded red chilli with lime juice and a little salt to form a paste.

This recipe can be gluten-free, nut-free, and dairy-free.

Serves 3-4

Preparation time: 10 minutes

Cooking time: 40 minutes


– 4 large chicken thighs, bone-in and skin-on

– 2 Tablespoons soy sauce (or tamari)

– 1 Tablespoon coconut oil

– 2 Tablespoons lime juice

– 1 teaspoon sesame oil

– 1 Tablespoon chilli sambal (see above)

– 2/3 cauliflower, washed and separated into florets

– 1 Tablespoon coconut oil, extra

– 1 clove garlic, crushed

– 1-inch knob ginger, sliced

– 1 slice ham (or bacon), finely chopped (optional – for flavour)

– 700 grams (frozen) stir-fry vegetables of choice, defrosted

– 2 Tablespoons mushroom soy sauce (or tamari)

– 2 eggs

– fried anchovies, shallots, sambal, etc. (to serve)


1. Preheat your oven to 200 degrees fan-bake. Arrange the chicken thighs, skin-up, in a baking dish. Drizzle over the soy sauce, lime juice, and sesame oil, then spread over the sambal. Bake for 30-40 minutes, turning half-way, until cooked through.

2. Meanwhile, blitz the cauliflower florets in a food processor until the texture of rice. Microwave until just tender (around 4 minutes).

3. Heat the extra coconut oil over a high heat in a large frying pan on your stove. Add the garlic, ginger, and ham (if using), frying until golden. Add the stir-fry vegetables and cook until heated through. Tip in the mushroom soy sauce and eggs. Stir to break up and cook the eggs, then toss in in the cauliflower rice.

4. Arrange the chicken thighs on the fried rice in your pan and pour over any juices left in the baking dish. Serve immediately with garnishes of choice, and enjoy! 🙂

One Comment:

  1. Superb again !!!!

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