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Kung Pao Chicken on Coconut Cauli-Rice


Recipe Info

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

This recipe features in Tim Noakes’ best-selling book “The Real Meal Revolution”. It’s quick, tasty and full of flavour.


  • 400g boneless chicken thighs or drumsticks cut into bite sized pieces
  • 2 tsp teriyaki sauce
  • 2 tsp Chinese rice wine
  • 1 tsp sesame oil
  • 2 tbsp oyster sauce
  • 2 tsp chilli and garlic paste
  • 2 spring onions
  • 1/4 cup water
  • 1 tsp Szechuan peppercorns (optional)
  • 1/4 cashew nuts,roughly chopped
  • 1/4 large cauliflower ,cut into chunks
  • 1/2 can (200ml)coconut milk
  • water
  • Fish sauce


Step 1

Combine the teriyaki sauce, rice wine or sherry ,sesame oil,oyster sauce ,chilli and garlic paste ,spring onions,water and peppercorns in a bowl and mix well .

Step 2

Heat a wok until smoking hot and add a few drops of sesame oil.

Step 3

Sear the chicken in the wok until it is golden and cooked .

Step 4

Add the mixed sauce and bring to a boil.

Step 5

Add the cashew nuts,toss well and serve on caulk-rice.

Step 6


Step 7

Pulse the cauliflower in a food processor until it has the consistency of rice .do this quickly and in small amounts .Large amounts result in a combination of large chunks and pureed cauliflower .

Step 8

Place the blended cauliflower on the stove in a small pot with the coconut milk and enough water to cover the mixture.

Step 9

Cover and cook for 20 minutes.

Step 10

Season with fish sauce and serve.

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