Plant-Based Chicken with Miso Courgette Boats
over rice with edamame salad & spicy scallion salsa- Soja
- Gluten
- Tarwe
- Sesamzaad
- Cashewnoten
- Noten
- Amandelnoten
- Pinda's
- Noten
- Paranoten
- Pecannoten
- Macadamianoten
- Pistachenoten
- Hazelnoten
- Walnoten
- May contain traces of allergens
.
Ingredients
75 g
Jasmine rice
½ piece
Courgette
½ piece
Persian cucumber
50 g
Edamame
(Contains: Soja)
30 g
Scallions
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
10 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
¼ piece
Red chili pepper
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Amandelnoten, Pinda's, Noten, Paranoten, Pecannoten, Macadamianoten, Pistachenoten, Hazelnoten, Walnoten)
5 g
Ginger paste
80 g
Plant-based chicken pieces
(Contains: Soja)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Honey [or plant-based alternative]
1 teaspoon
Sugar
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Halve the courgette lengthways and score the flesh in a criss-cross pattern, taking care not to pierce through the skin.
- Season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the courgette face-down for 5 - 8 minutes, covered.
- In a small bowl, combine the miso paste* with the honey, the ginger paste and half of the soy sauce.
*Take care, this ingredient is salty! Use as preferred.
- Flip the courgette and top with the miso sauce.
- Flip again and reduce the heat, then fry face-down for 1 minute.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the plant-based chicken for 7 - 8 minutes.
- Stir in some sambal as preferred, then season to taste with salt and pepper.
- Finely chop the scallions.
- Deseed and finely chop the red chilli pepper*.
- In a small bowl, combine the chilli pepper with the sesame oil, the scallions and half of the white wine vinegar.
- Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- In a salad bowl, combine the mayonnaise with the rest of the soy sauce. Season to taste with salt and pepper.
- Slice the cucumber and transfer to the salad bowl.
- Add the edamame, then toss well to combine.
- To the rice, add the sugar, a pinch of salt and the rest of the white wine vinegar. Mix well to combine.
- Serve the rice on deep plates with everything else alongside.
- Garnish with the scallion salsa and the cashews.
