Sweet Soy Chicken with Hot Honey Peanuts

Name: Sweet Soy Chicken with Hot Honey Peanuts over sticky garlic rice with pak choi & carrot
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Garlic; 10 milliliters Sesame oil; 130 g Risotto rice; 1 piece Pak choi; 1 piece Carrot; 200 g Chicken fillets; 20 g Hot honey peanuts; 1 sachet(s) Sweet chili sauce; 20 milliliters Soy sauce; 1 piece Yellow carrot; 1 tablespoon [Reduced salt] ketjap manis; 1.5 tablespoon Sunflower oil; 200 milliliters Water; ¼ piece Low sodium chicken stock cube; to taste Salt and pepper

over sticky garlic rice with pak choi & carrot

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Cooking the rice in garlic and sesame oil adds extra flavour to this dish!

Tags:

Calorie Smart

•Extra Veggies

•Family

•High Protein

Allergens:

Sesamzaad

•Pinda's

•Soja

•Tarwe

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

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 fillets

10 g

Hot honey peanuts

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

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

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.

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.

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.