Sticky Chicken with Spicy Pak Choi
with cauliflower rice and peanuts- Pinda's
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
This recipe contains 282 grams of vegetables per portion.
Ingredients
1.5 piece
Garlic
1.25 teaspoon
Fresh ginger
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
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
Utensils
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.
- Serve the rice on deep plates.
- Serve the chicken, beansprouts and pak choi over the rice.
- Top with the peanuts and honey-soy sauce.
- Garnish with the reserved scallion greens.
