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Athlete's Choice: Char Siu Chicken with XL Rice

Name: Athlete's Choice: Char Siu Chicken with XL Rice with min. 115g carbohydrates per person
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 225 g Jasmine rice; 2 piece Garlic; 2 piece Carrot; 1 piece Pak choi; 75 g Char siu paste; 125 g Scallions; 35 g East Asian-style sauce; 2.5 teaspoon Fresh ginger; 2 piece Chicken thigh fillet; 360 milliliters Water for the rice; 3 tablespoon Olive oil; 60 milliliters Water for the sauce; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; to taste [Reduced salt] soy sauce; to taste Salt and pepper

with min. 115g carbohydrates per person

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Calories

922 kcal

Protein

34.9g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Soja
Gluten
Tarwe

Looking for a post-workout meal? With 115g carbohydrates per serving, this Carb+ recipe helps your muscles recover after intense or long-lasting exercise by restoring energy levels. It can support your sports goals without compromising on taste! Look for the Carb+ label.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

115 g

Jasmine rice

1 piece

Garlic

1 piece

Carrot

½ piece

Pak choi

40 g

Char siu paste

(Contains: Soja)

65 g

Scallions

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

1.25 teaspoon

Fresh ginger

1 piece

Chicken thigh fillet

Not included in your delivery

180 milliliters

Water for the rice

1.5 tablespoon

Olive oil

30 milliliters

Water for the sauce

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

to taste

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3857 kJ

Calories922 kcal

Fat32.8 g

Saturated Fat6.3 g

Carbohydrate132 g

Sugar28.3 g

Dietary Fiber8 g

Protein34.9 g

Salt1.8 g

Potassium682.9 mg

Calcium140.9 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Crush or mince the garlic.
Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the garlic with the rice for 2 minutes, then add the water (see pantry for amount).
Boil the rice for 10 -12 minutes, or until done.
Season with salt and pepper, then set aside until serving, covered.

Use a peeler or cheese slicer to shave the carrot into thin ribbons.
In a bowl, combine the white wine vinegar with the sugar and a pinch of salt.
Add the carrot and then toss well to combine.
Set aside until serving, stirring occasionally.

Heat a drizzle of olive oil in a frying pan over medium-high heat.
Fry the chicken for 6 - 7 minutes per side, or until done. Season generously with salt and pepper.
Add the char siu paste and the water for the sauce, then fry for 1 - 2 more minutes.
Keep warm until serving.

In the meantime, finely chop the scallions and set aside some of the greens to use later as garnish.
Discard the base of the pak choi and roughly chop both the leaves and the stems, being sure to keep them separate.
Peel the ginger and then mince it or use a microplane as preferred.

Heat a drizzle of olive oil in a frying pan over medium-high heat.
Fry the ginger with the scallions and the stems of the pak choi for 4 - 6 minutes.
Add the pak choi leaves and the East Asian-style sauce, then fry for 2 more minutes
Add some soy sauce as preferred, then season to taste with pepper.