Carb-Conscious Seared Chicken

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs spring onion
• 1clove garlic
• 300g chicken thigh fillets
• 10g Chinese barbecue seasoning
• 300g cauliflower rice
• 5g toasted sesame seeds
• 10ml soy sauce
• 15ml vegetable oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop 1 garlic clove. Thinly slice the chicken, then season with salt and pepper. Combine the Chinese barbecue seasoning and 2 tsp soy sauce in a bowl.
2. Step 2 — Brown chicken
   Heat 2 tsp vegetable oil in a large frypan over high heat. Cook the chicken, stirring, for 3-4 mins until browned and cooked through. Remove from the pan. Add the capsicum to the pan and cook over medium-high heat, stirring, for 2-3 mins until softened.
3. Step 3 — Cook 'fried rice'
   Add the garlic and white part of the spring onion to the capsicum and cook, stirring, for 1 min or until fragrant. Add the cauliflower rice, chicken and soy sauce mixture and cook, stirring, for 3-4 mins until combined and warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Fry eggs
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Crack 2 eggs into the pan (see Make it yours) and cook for 3 mins. Scatter over the sesame seeds and cook for a further 1 min or until the eggs are just set or cooked to your liking. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the chicken cauli 'fried rice' and eggs among bowls. Scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it yours
   Prefer omelette to fried eggs? Whisk the eggs in a bowl, then add to the frypan and swirl to coat the base. Cook until just set, then loosely roll up the omelette in the pan. Remove from the pan and cool slightly, then cut into strips. Toss through the cauli 'fried rice' or arrange on top after serving.

Allergens

Sojabohnen, Eier, Gluten, Sulfit, Wheat, Sesamsamen