Sticky Chicken Foe Yung Hai
over brown rice with crispy onionsCalories
:
708 kcalProtein
:
27.4g proteinTotal
:
30 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Tarwe
- Ei
- Selderij
- May contain traces of allergens
- Sesamzaad
- Gluten
- Pinda's
- Noten
This recipe provides 325 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
1 piece
Garlic
2.5 teaspoon
Fresh ginger
½ piece
Onion
½ piece
Leek
½ piece
Romano pepper
100 g
Passata
½ sachet(s)
Sweet chili sauce
5 g
Fresh chives
(May be present: Selderij)
25 g
Beansprouts
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
2 piece
Egg
(Contains: Ei)
120 g
Chicken thigh strips with kebab spices
Not included in your delivery
¼ tablespoon
Sunflower oil
½ tablespoon
White balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)2962 kJ
Calories708 kcal
Fat24.2 g
Saturated Fat7.2 g
Carbohydrate90.3 g
Sugar21.5 g
Dietary Fiber10.5 g
Protein27.4 g
Salt2 g
Trans Fat0.1 g
Potassium447.5 mg
Calcium61.9 mg
Iron0.9 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
•Garlic Press
•Grater
•Bowl
•Large Frying Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and boil the rice for 10 - 11 minutes.
- Press or mince the garlic. Peel and mince or grate the ginger.
- Slice the onion into half rings.
- Wash the leek and cut into rings.
2
- Heat a light drizzle of sunflower oil in a pot or saucepan over medium-high heat.
- Fry the garlic, ginger, leek and onion for 3 - 4 minutes.
- In the meantime, cut the Romano pepper into strips and set aside.
3
- Deglaze the pot or saucepan with the white balsamic vinegar (see pantry for amount).
- Add the passata, sweet chili sauce and honey and bring to a simmer.
- Simmer the sauce for 4 - 6 minutes over low heat.
4
- Heat a light drizzle of olive oil in a large frying pan and fry the chicken for 2 - 4 minutes.
- In the meantime, beat the eggs in a bowl and season with salt and pepper.
- Add the Romano pepper to the chicken and fry for 2 - 4 more minutes, then season with the soy sauce (see pantry for amount).
- Finely chop the chives, or use scissors if preferred.
5
- Pour the beaten eggs into the pan with the chicken and Romano pepper and scramble for 2 - 3 minutes, or until the eggs are fully cooked.
- Move the eggs to one side of the pan and add the beansprouts to the other side, then fry for 30 seconds.
6
- Serve the rice on deep plates with the eggs alongside
- Serve the sticky sauce over the eggs.
- Garnish with the crispy fried onions, chives and beansprouts.
