Chop Suey with Chicken Thigh Strips & Broccolini
over cauliflower rice with Romano pepper & gingerCalories
:
280 kcalProtein
:
8.9g proteinTotal
:
25 minutesDifficulty
:
Medium-30% carbs
Calorie Smart
Extra Veggies
Allergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
This recipe provides 285g vegetables per portion
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
½ piece
Romano pepper
100 g
Broccolini
20 g
Quick-cook brown rice
100 g
Cauliflower Rice
1 piece
Garlic
1.25 teaspoon
Fresh ginger
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
120 g
Chicken thigh strips with kebab spices
Not included in your delivery
¼ tablespoon
Sunflower oil
½ teaspoon
Sambal
¼ piece
Low sodium chicken stock cube
½ teaspoon
Flour
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1170 kJ
Calories280 kcal
Fat10.3 g
Saturated Fat1.5 g
Carbohydrate34.4 g
Sugar10.6 g
Dietary Fiber4.9 g
Protein8.9 g
Salt2.2 g
Potassium150.4 mg
Calcium15.7 mg
Iron0.4 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
•Slotted Spoon
•Large wok or sautépan
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot for the broccolini and rice.
- Slice the onion into half rings and cut the Romano pepper into thin strips.
- Put the broccolini in the pot and boil for 1 - 2 minutes, then take it out of the pan using a slotted spoon.
- Boil the rice for 10 - 12 minutes, adding the cauliflower rice for the last minute of cooking time. Drain and set aside when finished.
2
- Press or mince the garlic. Peel the ginger, then finely grate it or finely chop it.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Add the chicken thigh strips, garlic, ginger and sambal and fry for 2 - 3 minutes.
- Add the onion, Romano pepper and broccolini and fry for 4 - 6 minutes.
3
- Crumble the stock cube into the wok or deep frying pan and add the East Asian-style sauce (see pantry for amounts).
- Put the flour in a small bowl and mix with 0.5 tbsp water per person (see Tip).
- Pour the flour mixture into the pan and stir it in well, then turn the heat to low and let the sauce thicken and reduce.
- Add the sesame oil and soy sauce, along with salt and pepper to taste.
Tip: if you have potato starch or maizena cornflour at home, feel free to use that instead of flour if preferred.
4
- Serve the rice onto plates.
- Serve the vegetables and chicken to the side.
Did you know... just 50g of broccolini (also known as bimi) contains over 100% of the recommended daily amount of vitamin K, which helps the blood to clot.
