Kung Pao-Inspired Chicken & Turkey Bowl
over rice with cashews & courgette4.0(332)
Calories
:
681 kcalProtein
:
34.2g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Tarwe
- Sesamzaad
- Soja
- Noten
- Cashewnoten
- Gluten
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1
- 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.
2
- 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.
3
- 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.
4
- Serve the rice in bowls and top with the mince mixture and the courgette.
- Garnish with the cashews to finish.
