Sweet & Sticky Chicken with Gomashio Broccoli
over garlic-ginger rice with crispy onions
Gomashio is a Japanese seasoning made from ground sesame seeds with a little bit of added salt. It's perfect for giving your dish more flavour without adding too much sodium.
Allergens:
Sesamzaad
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Chicken thigh strips
½ piece
Garlic
200 g
Broccoli
½ piece
Onion
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
80 g
Onion chutney
75 g
Jasmine rice
5 g
Ginger paste
10 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
1 tablespoon
[Plant-based] butter
250 milliliters
Water for the rice
2 tablespoon
[Reduced salt] ketjap manis
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3663 kJ
Calories875 kcal
Fat29.9 g
Saturated Fat14.5 g
Carbohydrate115.7 g
Sugar22.2 g
Dietary Fiber8.8 g
Protein31.5 g
Salt2.9 g
Potassium504.9 mg
Calcium84.9 mg
Iron1.4 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
•Tall-Sided Pan
Cooking Steps
1
- Crush or mince the garlic.
- Melt a knob of butter in a pot or saucepan over low heat.
- Fry the garlic with the ginger paste for 1 - 2 minutes.
- Add the rice and the water (see pantry for amount). Boil for 10 - 12 minutes, then drain and set aside.
2
- Boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli for 5 - 7 minutes, then drain.
- Stir in the gomashio and season to taste with salt and pepper, then set aside.
3
- Slice the onion into half rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion with the chicken for 7 minutes.
- Add the onion chutney, the ketjap and the water for the sauce, along with some sambal as preferred.
- Season to taste with pepper, then fry for 1 more minute.
4
- Serve the rice in bowls and arrange everything on top.
- Drizzle over the sauce and garnish with the crispy onions to finish.
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