Chicken Thigh in East Asian-Style Sauce
over rice with scallions & vegetables
Scallions are a very versatile - and nutritious - vegetable! They're low in calories but high in vitamins A, C, and K. They’re also a good source of fiber and antioxidants, supporting immune health and digestion.
Tags:
Calorie Smart
•Extra Veggies
•Family
Allergens:
Soja
•Gluten
•Tarwe
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
1 piece
Carrot
100 g
Broccoli
75 g
Jasmine rice
½ bunch
Scallions
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
1 piece
Chicken thigh fillet
Not included in your delivery
¼ piece
Low sodium chicken stock cube
1 tablespoon
Olive oil
45 milliliters
Water
to taste
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)2923 kJ
Calories699 kcal
Fat26.9 g
Saturated Fat5.7 g
Carbohydrate86.7 g
Sugar14.7 g
Dietary Fiber11 g
Protein32.4 g
Salt1.9 g
Potassium634.2 mg
Calcium100.8 mg
Iron1.1 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.
Utensils
•Pan
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice and crumble in the stock cube (see pantry for amount).
- Crush or mince the garlic and slice the carrot into crescents.
- Cut the head of the broccoli into florets and then dice the stem.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic with the carrot for 1 minute.
2
- Boil the rice for 10 - 12 minutes, then drain and set aside.
- To the carrots, add the broccoli and the water (see pantry for amount).
- Cover with the lid and allow to stew for 8 - 10 minutes, or until done.
3
- Cut the scallions and the chicken thigh into 2cm chunks.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken and scallions for 6 - 8 minutes, or until golden-brown.
- During the final minute, add the East Asian-style sauce. Allow the sauce to caramelise.
4
- Serve the rice and vegetables on plates and pour over the sauce.
- Top with the chicken and scallions.
- Serve with soy sauce on the side as preferred.
