Kung Pao-Inspired Chicken & Turkey Bowl

Name: Kung Pao-Inspired Chicken & Turkey Bowl over rice with cashews & courgette
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g Chicken-turkey mince; 150 g Basmati rice; ½ sachet(s) Cornstarch; 35 g Ginger stir-fry sauce; 10 milliliters Sesame oil; 20 g Chopped cashews; 1 piece Garlic; 1 piece Onion; 200 g Bell pepper strips; 1 piece Courgette; 1 teaspoon Sambal; ½ piece Low sodium chicken stock cube; 2 teaspoon White wine vinegar; 50 milliliters Water for the sauce; 1 tablespoon [Reduced salt] ketjap manis; 2 teaspoon [Reduced salt] soy sauce; 1 tablespoon Sunflower oil

over rice with cashews & courgette

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Inspired by Sichuan Kung Pao, this dish swaps diced chicken for savoury mince and peanuts for crunchy cashews, but keeps the stir‑fried veggies in a delicious sweet and spicy sauce.

Tags:

High Protein

•Calorie Smart

•Extra Veggies

Allergens:

Tarwe

•Sesamzaad

•Soja

•Noten

•Cashewnoten

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Chicken-turkey mince

75 g

Basmati rice

¼ sachet(s)

Cornstarch

(May be present: Gluten)

20 g

Ginger stir-fry sauce

(Contains: Tarwe, Sesamzaad, Soja)

5 milliliters

Sesame oil

(Contains: Sesamzaad)

10 g

Chopped cashews

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

½ piece

Garlic

½ piece

Onion

100 g

Bell pepper strips

½ piece

Courgette

Not included in your delivery

½ teaspoon

Sambal

¼ piece

Low sodium chicken stock cube

1 teaspoon

White wine vinegar

25 milliliters

Water for the sauce

½ tablespoon

[Reduced salt] ketjap manis

1 teaspoon

[Reduced salt] soy sauce

½ tablespoon

Sunflower oil

Nutrition Values

Energy (kJ)2849 kJ

Calories681 kcal

Fat20.2 g

Saturated Fat3.9 g

Carbohydrate92.9 g

Sugar20.3 g

Dietary Fiber10 g

Protein34.2 g

Salt3.3 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 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

•Wok or sautépan

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Slice the courgette into crescents. Slice the onion into half rings and crush or mince the garlic.
Heat a light drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the mince, bell pepper and onion for 5 - 8 minutes, separating the mince as you do so.

Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry the courgette for 4 minutes.
Add the white wine vinegar and half of the soy sauce, then mix well and fry for 1 more minute.

In a small bowl, combine the garlic with the ketjap, ginger stir-fry sauce, sesame oil, sambal, cornflour and the rest of the soy sauce.
Add the water and crumble in the stock cube (see pantry for amounts).
Transfer this sauce to the wok with the mince, bell pepper and onion.
Mix well and cook for 1 minute.