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Sticky Chicken with Mushrooms & Gomashio

Sticky Chicken with Mushrooms & Gomashio

over giant couscous with courgette & scallions
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Calories
: 
620 kcal
Protein
: 
44.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soja
  • Gluten
  • Tarwe
  • Sesamzaad
  • Mosterd
  • Soja
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 piece

Garlic

65 g

Mushrooms

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

1 piece

Chicken breast

75 g

Giant couscous

(Contains: Tarwe, Gluten May be present: Mosterd, Soja)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

5 g

Ginger paste

½ piece

Courgette

30 g

Scallions

Not included in your delivery

1 tablespoon

Brown sugar

1 tablespoon

Sunflower oil

to taste

Salt and pepper

Energy (kJ)2595 kJ
Calories620 kcal
Fat16.4 g
Saturated Fat2.5 g
Carbohydrate71.7 g
Sugar17.2 g
Dietary Fiber6.1 g
Protein44.8 g
Salt2.1 g
Potassium338.8 mg
Calcium62 mg
Iron1.6 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.

Cooking Steps

Boil the giant couscous
1
  • Boil plenty of salted water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, covered, until done. Drain if necessary and fluff through the grains with a fork, then set aside.
  • Slice the courgette into crescents.
  • Slice the mushrooms and crush or mince the garlic.
  • Finely chop the scallions and separate the white part from the greens.
Fry the chicken
2
  • Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 2 minutes per side. 
  • Reduce the heat and fry for a further 5 minutes per side.
  • Add the soy sauce, the sugar and half each of the garlic and the ginger paste. Fry for 1 more minute (see Tip).

Tip: if you want to make more sauce, add a splash of water to the pan.

Fry the vegetables
3
  • Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
  • Fry the mushrooms with the courgette, the white part of the scallions for 6 minutes, along with the rest of the garlic and ginger paste.
  • Season to taste with salt and pepper.
Serve
4
  • Serve the giant couscous on plates with everything else alongside. 
  • Pour the sauce over the giant couscous.
  • Garnish with the gomashio and the scallion greens to finish.

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