Plant-Based Chicken in Peanut Curry Sauce
over rice with Romano beans & mango chutney4.0(366)
Calories
:
697 kcalProtein
:
23.2g proteinDifficulty
:
MediumCalorie Smart
Plant-based
Extra Veggies
Allergens:
- Soja
- Tarwe
- Selderij
- Mosterd
- Pinda's
- Noten
- May contain traces of allergens
Romano beans are truly versatile: they can be eaten raw, as a side dish, or added as an ingredient to dishes like this one!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
½ piece
Onion
½ piece
Garlic
50 g
Romano beans
20 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
⅓ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ tube
Peanut butter
(Contains: Noten, May contain traces of allergens, Pinda's)
20 g
Mango chutney
(Contains: Mosterd)
½ piece
Cucumber
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Carrot
Not included in your delivery
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
75 milliliters
Low sodium vegetable stock
Nutrition Values
Energy (kJ)2917 kJ
Calories697 kcal
Fat20.9 g
Saturated Fat2.8 g
Carbohydrate101.6 g
Sugar28.6 g
Dietary Fiber9.3 g
Protein23.2 g
Salt2.4 g
Potassium331.5 mg
Calcium34 mg
Iron0.3 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
•Bowl
•Pan
•Saucepan
•Large wok or sautépan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes.
- Meanwhile, boil plenty of water in a saucepan for the vegetables.
- Prepare the stock. Chop the onion and crush or mince the garlic. Dice the carrot.
- Discard the tips of the Romano beans and then cut into 4cm chunks. In a bowl, combine the garlic with the plant-based chicken and the ketjap.
2
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the onion with the curry powder for 2 - 3 minutes, then add the plant-based chicken in its marinade and fry for a further 4 - 5 minutes.
- Stir in the peanut butter, mango chutney and stock.
- Mix well and allow to simmer over low heat.
3
- Blanche the Romano beans and carrot for 3 minutes, then drain and transfer to the frying pan.
- Mix well and allow to simmer for 3 minutes.
- Meanwhile, thinly slice the cucumber.
- In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the cucumber and toss well to combine.
4
- Serve the rice on plates and top with the curry.
- Serve with the quick-pickled cucumber.
