Ingredients
Ingredients for the Chicken
- Chicken breast (1 per person)
- Flour
- 2 eggs (1 per person)
- Rice Crispys
- 2 tsp Chinese 5 spice
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp Chilli flakes
- Half a green pepper
- Half a red pepper
- Half an onion
- 1 Garlic clove
Ingredients for the Rice
- Chicken & Sweetcorn microwave rice
- 1 Carrot
- Half a green pepper
- Half a red pepper
- Half an onion
- 5 Spring onions cut into strips
Steps
1. Slice the chicken breasts into strips, you can do them into a nugget shape however they cook more evenly in strips. Crack and whisk the eggs in one bowl, add a shallow ammount of flour into another bowl and in the third bowl, fill it halfway with rice crispys and slightly crush them (I use a rolling pin to do this) and add in the Chinese 5 spice, salt, sugar & chilli flakes. Individually dip the chicken strips into the flour, egg & cereal mixture and then place on a baking tray lined with greaseproof paper. Bake in the oven for 20 minutes at 180c turning halfway through. To finish the chicken, gently heat green pepper, red pepper, garlic and onion in a pan and dish it over the top.
2. For the Cauliflower, chop into relatively small bitesize pieces and cover well in the sweet chilli sauce & chilli flakes, its best to mix in a bowl so you get a good covering. Bake these for the same ammount of time as the chicken (If you are using frozen cauliflower, add another 10 minutes onto the cooking time). To serve, scatter with the spring onion scallions & sesame seeds.
3. The rice is the final part, it takes around 10 minutes to cook the rice so its best to get started with this once your chicken has been turned. I have tried many types of rice for this and have found it works best with the packet microwave rice in chicken & sweetcorn flavour. Finely dice the carrot, onion, red & green peppers, try and make these as even as possible. Heat a little cooking oil in a frying pan or wok and gently fry the diced vegetables, sliced spring onion and crushed garlic, while you are doing this, heat the rice in the microwave. Once the veg is soft, move it to one side of the pan, in the empty half of the pan, crack the egg and mix it well, once it begins to firm, stir it into the vegetables. Finally, add the rice and sprinkle over the salt & pepper seasoning, I would recommend using 1 tbs initially and then add a little more to suit your palet.
4. I like to serve all elements seperately on the table and people can help themselves, I usually serve with store bought spring rolls, gyoza’s & prawn crackers.
Tips
For a healthier version, swap the Rice Crispy cereal for Cous Cous (you will need to cook and cool the Cous Cous first). The Salt & pepper seasoning I use for the rice is by KMC and is available from most butchers, the ingredients are salt, sugar, monosodium glutamate, garlic, chilli, cinnamon, fennel, ginger, aniseed & cloves.
