Stir Fry - Chicken - use EID: Kimchi
with basmati rice and gomashioCalorieën
:
643 kcalEiwit
:
30.1g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkCaloriebewust
Allergenen:
- Mosterd
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
100 gram
Kippendijreepjes
75 gram
Basmatirijst
½ stuk(s)
Rode ui
½ stuk(s)
Wortel
125 gram
Broccoli
20 gram
Kimchisaus
25 gram
Kimchi
20 gram
Mangochutney
(Bevat: Mosterd)
½ zakje(s)
Gomasio
(Bevat: Sesamzaad)
Zelf toevoegen
200 ml
Zoutarme groentebouillon
½ el
Zonnebloemolie
½ el
[Zoutarme] ketjap manis
naar smaak
Peper en zout
Benodigdheden
•Pan
•Kom
•Rasp
•Hapjespan
Instructies
1
- Prepare the stock in a pot or saucepan (see pantry for amount).
- Boil the rice for 10 - 12 minutes, covered.
- Meanwhile, cut the head of the broccoli into florets and dice the stem. Boil the broccoli along with the rice for the last 5 - 7 minutes.
- Turn off the heat and drain if necessary.
Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
2
- Cut the onion into half rings.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the chicken thigh strips with the onion for 7 - 8 minutes.
- Meanwhile, grate the carrot.
- In a bowl, mix the mango chutney with the kimchi sauce* and the ketjap (see pantry for amount).
*Take care, this ingredient is spicy! Use as preferred.
3
- Add the carrot, cooked rice and broccoli, and sauce mixture to the wok and fry on high heat for 1 minute.
- Season to taste with salt and pepper.
4
- Serve the stir-fry in bowls and top with the kimchi and gomashio.
