Sticky Chicken with Spicy Pak Choi

Name: Sticky Chicken with Spicy Pak Choi with cauliflower rice and peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 3 piece Garlic; 2.5 teaspoon Fresh ginger; 20 g Salted peanuts; ½ bunch Scallions; 1 piece Red chili pepper; 35 g Quick-cook brown rice; 200 g Cauliflower Rice; 1 piece Pak choi; 35 g East Asian-style sauce; 1 sachet(s) Sweet chili sauce; 20 milliliters Sesame oil; 100 g Beansprouts; 240 g Chicken thigh strips with kebab spices; 2 tablespoon Olive oil; 2 tablespoon [Reduced salt] soy sauce; ½ tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

with cauliflower rice and peanuts

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This recipe contains 282 grams of vegetables per portion.

Tags:

Extra Veggies

•-30% carbs

Allergens:

Pinda's

•Soja

•Gluten

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1.5 piece

Garlic

1.25 teaspoon

Fresh ginger

10 g

Salted peanuts

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

¼ bunch

Scallions

½ piece

Red chili pepper

20 g

Quick-cook brown rice

100 g

Cauliflower Rice

½ piece

Pak choi

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

½ sachet(s)

Sweet chili sauce

10 milliliters

Sesame oil

(Contains: Sesamzaad)

50 g

Beansprouts

120 g

Chicken thigh strips with kebab spices

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

[Reduced salt] soy sauce

¼ tablespoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)1931 kJ

Calories462 kcal

Fat27.4 g

Saturated Fat4.1 g

Carbohydrate38.5 g

Sugar15.4 g

Dietary Fiber7.2 g

Protein10.9 g

Cholesterol0.3 mg

Salt2.8 g

Potassium393.8 mg

Calcium68.9 mg

Iron1 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

•Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan for the rice.
Press or mince the garlic. Peel the ginger, then grate or finely chop it. Roughly chop the peanuts.
Slice the scallions into thin rings, reserving some of the greens for garnishing.
Deseed and finely chop the red chili pepper.

Add the chicken thigh strips to a bowl and mix with the ginger and a third of the garlic.
Season with salt and pepper.

Boil the rice for 10 - 12 minutes over medium-high heat.
Add the cauliflower rice when there is 1 minute left.
Drain when finished and set aside, covered.

Remove the base of the pak choi and separate the leaves.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pak choi for 7 - 10 minutes. Remove from the pan and set aside.
Heat a drizzle of olive oil in another frying pan and fry the chicken for 7 minutes.
Add the East Asian-style sauce and the sweet chili sauce to the chicken and fry for 2 minutes over a low heat, until the sauce is sticky. Keep warm over low heat until ready to serve.

Heat the sesame oil in the same frying pan used for the pak choi over medium-high heat.
Fry the chili pepper, scallions and the rest of the garlic for 1 minute.
Add the honey and soy sauce, stir well and allow to thicken for 1 - 2 minutes (see Tip).
Finally, stir in the peanuts.

Tip: feel free to use less soy sauce if you're keeping an eye on your salt intake.