Crispy Chicken with Sticky Soy Vegetables

Name: Crispy Chicken with Sticky Soy Vegetables over garlic-ginger rice with sesame seeds
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Garlic; 1 piece Courgette; 1 piece Eggplant; 150 g Basmati rice; 1 sachet(s) Sesame seeds; 20 g Panko breadcrumbs; 2 piece Chicken fillets; 20 milliliters Soy sauce; 1 piece Carrot; 10 g Ginger paste; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon [Plant-based] butter; 50 g Flour; 2 tablespoon Olive oil; 2 teaspoon Sambal; 360 milliliters Low sodium vegetable stock; 60 milliliters Water; to taste Salt and pepper

over garlic-ginger rice with sesame seeds

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This sesame chicken is crispy on the outside and tender on the inside because you make it from chicken tenderloin - the most tender and sought-after piece of the chicken breast.

Tags:

Family

Allergens:

Sesamzaad

•Tarwe

•Soja

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 Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

½ piece

Courgette

½ piece

Eggplant

75 g

Basmati rice

½ sachet(s)

Sesame seeds

(Contains: Sesamzaad May be present: Noten, Pinda's)

10 g

Panko breadcrumbs

(Contains: Tarwe)

1 piece

Chicken fillets

10 milliliters

Soy sauce

(Contains: Soja, Tarwe)

½ piece

Carrot

5 g

Ginger paste

Not included in your delivery

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

[Plant-based] butter

25 g

Flour

1 tablespoon

Olive oil

1 teaspoon

Sambal

180 milliliters

Low sodium vegetable stock

30 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3489 kJ

Calories834 kcal

Fat28.3 g

Saturated Fat8.1 g

Carbohydrate104.2 g

Sugar13.7 g

Dietary Fiber11.9 g

Protein41.1 g

Salt3 g

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

•Bowl

•Baking Sheet with Baking Paper

•Pan with Lid

•Plate

•Tall-Sided Pan

•Paper Towel

•Small Bowl

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Slice the courgette and the eggplant into rounds of 1cm thickness. Cut the carrot into crescents.
Transfer the vegetables to a bowl and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes.

Crush or mince the garlic.
Melt the butter in a pot or saucepan over medium-high heat. Fry the garlic with the ginger paste for 1 - 2 minutes, then add the rice and pour in the stock.
Bring to the boil, then cover with the lid and lower the heat.
Cook the rice for 10 minutes, then remove from the heat and allow to stand for 10 minutes, still covered.

On a deep plate, combine the flour with the water (see pantry for amounts).
On another deep plate, combine the panko with the sesame seeds, then season with salt and pepper.
Pat the chicken dry with kitchen paper. Coat the chicken first with the batter and then with the sesame panko, then transfer to a third plate.
Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the chicken for 2 minutes per side or until golden-brown.

Transfer the chicken to a parchment-lined baking sheet and then bake in the oven for 6 - 8 minutes or until done.
In a small bowl, combine the soy sauce with the honey and the sambal.
Pour this over the roasted vegetables and toss well to combine, then return the vegetables to the oven until done.
Serve the rice on plates. Top with the vegetables and the chicken.