Jip Janssen's Fave: Sweet & Sticky Chicken with Gomashio
over brown rice with green beans & Korean-style spicesCalories
:
694 kcalProtein
:
34.8g proteinTotal
:
20 minutesDifficulty
:
MediumAllergens:
- Tarwe
- Sesamzaad
- Soja
- Gluten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
75 g
Quick-cook brown rice
100 g
Green beans
100 g
Cauliflower Rice
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
5 g
Ginger paste
100 g
Marinated diced chicken
Not included in your delivery
200 milliliters
Low sodium chicken stock
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
1 tablespoon
Water for the sauce
½ tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Energy (kJ)2902 kJ
Calories694 kcal
Fat18.2 g
Saturated Fat6.7 g
Carbohydrate92.7 g
Sugar21.6 g
Dietary Fiber10.3 g
Protein34.8 g
Salt4 g
Potassium356.3 mg
Calcium86.8 mg
Iron1.1 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
1
- Prepare the stock. Boil plenty of water in a pot or saucepan for the green beans.
- Chop the onion and crush or mince the garlic.
- Melt a knob of butter in a pot or saucepan over medium-high heat. Fry the garlic with the onion and the ginger paste for 1 - 2 minutes.
- Add the (regular) rice and fry for 1 more minute.
2
- Pour the stock into the rice, then bring to the boil.
- Cover with the lid, then lower the heat and cook for 10 - 11 minutes.
- Add the cauliflower rice and boil for 1 more minute, then drain and set aside.
- Discard the tips of the green beans and then cut in half. Boil for 10 minutes, then drain and set aside.
3
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the chicken with the Korean-style spices for 6 minutes.
- Add the East Asian-style sauce, the ketjap, the honey and the water for the sauce.
- Mix well and fry for 2 more minutes.
4
- Serve the rice on plates with everything else alongside.
- Garnish with the gomashio.
