Sweet Soy Chicken with Hot Honey Peanuts
over sticky garlic rice with pak choi & carrot4.5(4,5K)
Calories
:
653 kcalProtein
:
34.6g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
High Protein
Allergens:
- Sesamzaad
- Pinda's
- Soja
- Tarwe
- Sesamzaad
- Noten
- May contain traces of allergens
Cooking the rice in garlic and sesame oil adds extra flavour to this dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
5 milliliters
Sesame oil
(Contains: Sesamzaad)
65 g
Risotto rice
½ piece
Pak choi
¾ piece
Carrot
100 g
Chicken tenderloin
10 g
Hot honey peanuts
(Contains: Sesamzaad, Noten, May contain traces of allergens, Pinda's)
½ sachet(s)
Sweet chili sauce
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
⅔ piece
Yellow carrot
Not included in your delivery
½ tablespoon
[Reduced salt] ketjap manis
¾ tablespoon
Sunflower oil
100 milliliters
Water
0.17 piece
Low sodium chicken stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2733 kJ
Calories653 kcal
Fat21.7 g
Saturated Fat3.1 g
Carbohydrate77.9 g
Sugar15.9 g
Dietary Fiber11.1 g
Protein34.6 g
Salt2.6 g
Potassium201.3 mg
Calcium78.8 mg
Iron0.5 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 with Lid
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Weigh the rice and crush or mince the garlic.
- Heat the sesame oil in a pot or saucepan over medium-high heat and fry the garlic for 2 - 3 minutes until golden-brown.
- Reduce the heat, then add the rice and the water (see pantry for amount). Season with a pinch of salt (see Tip).
- Boil the rice for 12 - 15 minutes, covered, then set aside until serving.
Tip: add an extra splash of water as necessary if it gets too dry.
2
- Slice the carrots into thin crescents.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and stir-fry the carrot for 3 - 5 minutes.
- Discard the base of the pak choi and then cut into strips (see Tip).
- Cut the chicken into 1 - 2cm chunks.
Tip: if preferred, cut the pak choi into larger pieces so as to keep some of its structure while stir-frying.
3
- Add the pak choi and crumble in the stock cube (see pantry for amount).
- Cover with the lid and allow to stew for 2 - 4 minutes, then season to taste with salt and pepper.
- Heat a drizzle of sunflower oil in a frying pan over medium-low heat and fry the chicken for 4 minutes.
- Stir in the sweet chili sauce, soy sauce and ketjap and fry for 1 more minute.
4
- Roughly chop the hot honey peanuts.
- Serve the sticky rice on plates and top with the vegetables and the chicken.
- Garnish with the hot honey peanuts.
