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Javanese-Style Veggie Chicken with Crispy Onions

Name: Javanese-Style Veggie Chicken with Crispy Onions over golden rice with cabbage & green beans
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 sachet(s) Javanese wok paste; 160 g Plant-based chicken pieces; 150 g White long grain rice; 2 teaspoon Ground turmeric; 1 piece Garlic; 10 g Ginger paste; 2 piece Onion; 100 g Chopped sweetheart cabbage; 200 g Green beans; 30 g Crispy fried onions; 350 milliliters Water for the rice; 1 tablespoon [Plant-based] butter; 1 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] ketjap manis; 1 tablespoon [Reduced salt] soy sauce; to taste Sambal; to taste Salt and pepper

over golden rice with cabbage & green beans

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Calories

747 kcal

Protein

24.1g protein

Total

25 minutes

Difficulty

Easy

Plant-based

Allergens:

Soja
Gluten
Tarwe
Sesamzaad
Macadamianoten
Pistachenoten
Gluten
Pinda's
Cashewnoten
Noten
Spelt
Gerst
Haver
Rogge
Amandelnoten
Hazelnoten
Sesamzaad
Paranoten
May contain traces of allergens

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

Ingredients

Serving amount

½ sachet(s)

Javanese wok paste

(Contains: Soja, Gluten, Tarwe, Sesamzaad)

80 g

Plant-based chicken pieces

(Contains: Soja)

75 g

White long grain rice

1 teaspoon

Ground turmeric

½ piece

Garlic

5 g

Ginger paste

1 piece

Onion

50 g

Chopped sweetheart cabbage

100 g

Green beans

15 g

Crispy fried onions

(Contains: Tarwe, Gluten May be present: Macadamianoten, Pistachenoten, Gluten, Pinda's, Cashewnoten, Noten, Spelt, Gerst, Haver, Rogge, Amandelnoten, Hazelnoten, Sesamzaad, Paranoten)

Not included in your delivery

175 milliliters

Water for the rice

½ tablespoon

[Plant-based] butter

½ tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] ketjap manis

½ tablespoon

[Reduced salt] soy sauce

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3126 kJ

Calories747 kcal

Fat29.5 g

Saturated Fat9.4 g

Carbohydrate92.8 g

Sugar15.5 g

Dietary Fiber9.8 g

Protein24.1 g

Cholesterol50 mg

Salt3 g

Potassium432.5 mg

Calcium141.3 mg

Iron51.2 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

Boil the water in a pot or saucepan (see pantry for amount).
Add the turmeric and the rice, then cook for 10 - 12 minutes, covered. Turn off the heat and allow to stand until serving, still covered.
Meanwnile, discard the tips of the green beans.
Chop the onion and crush or mince the garlic.

Did you know... the green beans in this recipe contain vitamin C, a nutrient that supports your nervous system.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion, the garlic and the ginger paste for 1 minute.
Add the cabbage, the green beans and a splash of water. Steam for 4 - 6 minutes over medium heat, covered.
Remove the lid and fry for 2 - 3 more minutes.

Deglaze the green beans with the soy sauce, then stir in some sambal as preferred. Season to taste with salt and pepper.
Melt a knob of butter in a frying pan over medium-high heat and fry the veggie chicken for 7 - 8 minutes until done.
Add the Javanese wok paste and the ketjap.
Stir-fry for 1 minute until the veggie chicken is evenly coated.