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2 pieces Cauliflower

¼ cup water

Salt and pepper to taste

3 pieces chicken breast fillets, cut into strips

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons Olive oil

2 tablespoons Butter

12 cloves Garlic, thinly sliced


  1. Grate cauliflower.
  2. In a skillet, heat up water. Add grated cauliflower and pan fry. Season with salt and pepper. Let cook until soft (about 3 minutes). Set aside when cooked.
  3. Season chicken strips with soy sauce, Worcestershire sauce, salt and pepper. Set aside for topping.
  4. Heat up olive oil and melt butter. Add garlic slices and cook until golden brown. Set aside.
  5. In the same pan with leftover garlic oil, pan fry chicken. Cook the chicken in batches to not overcrowd the pan.
  6. Top chicken salpicao with the fried garlic. Serve with cauliflower rice.

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