Garlic-Soy Chicken & Rice Bowl
with crunchy peanuts & mango chutney mayonnaise
Coriander has two distinct components that can be used for cooking: first, there are the leaves, which have a fresh and citrusy flavour; and then there are the seeds, which have a warm, fragrant taste.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Chicken fillets
100 g
Broccoli rice
½ piece
Carrot
50 g
Chopped sweetheart cabbage
5 g
Fresh coriander
(May be present: Selderij)
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Ginger paste
½ piece
Garlic
20 g
Mango chutney
(Contains: Mosterd)
50 g
White long grain rice
Not included in your delivery
½ tablespoon
Sunflower oil
1.25 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Honey [or plant-based alternative]
2 teaspoon
White wine vinegar
½ teaspoon
Sambal
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the rice for 8 - 10 minutes. Add the broccoli rice to the pot during the last 3 minutes of cooking time.
- Drain and rinse the rice under cold water, then set aside.
- Grate the carrot.
- Roughly chop the coriander.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side.
- Reduce the heat and cook for a further 3 minutes, seasoning with salt and pepper to taste.
- Add the garlic and half of the soy sauce to the pan and cook for two more minutes, or until the chicken is done.
- In a salad bowl, combine the white wine vinegar, sambal, honey, ginger paste, sesame oil, half of the mango chutney and the remaining soy sauce. Season to taste with salt and pepper.
- Transfer the rice, cabbage and carrot to the salad bowl and toss everything to combine.
- In a small bowl, mix together the mayonnaise and the rest of the mango chutney.
- Slice the chicken.
- Serve the salad on deep plates and top with the chicken.
- Garnish with the peanuts and the coriander.
- Drizzle over the mango chutney mayonnaise.
