Sticky Chicken Foe Yung Hai

Name: Sticky Chicken Foe Yung Hai over brown rice with crispy onions
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 g Quick-cook brown rice; 2 piece Garlic; 5 teaspoon Fresh ginger; 1 piece Onion; 1 piece Leek; 1 piece Romano pepper; 200 g Passata; 1 sachet(s) Sweet chili sauce; 10 g Fresh chives; 50 g Beansprouts; 30 g Crispy fried onions; 4 piece Egg; 240 g Chicken thigh strips with kebab spices; ½ tablespoon Sunflower oil; 1 tablespoon White balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; 1 tablespoon [Reduced salt] soy sauce

over brown rice with crispy onions

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This recipe provides 325 grams of vegetables per portion.

Tags:

Extra Veggies

•High Protein

Allergens:

Tarwe

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

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)2944 kJ

Calories704 kcal

Fat24 g

Saturated Fat7.2 g

Carbohydrate89.7 g

Sugar20.7 g

Dietary Fiber10 g

Protein27.1 g

Salt2 g

Potassium158.5 mg

Calcium18.9 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

•Garlic Press

•Grater

•Bowl

•Large Frying Pan

Cooking Steps

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.

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.

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.

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.

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.