Vegan Chicken Curry
with rice, green beans and bell pepper
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
80 gram
Vegan kipstukjes
(Bevat Soja)
1 zakje(s)
Zoete Aziatische saus
(Bevat Soja, Tarwe)
5 gram
Thais basilicum
½ stuk(s)
Ui
100 gram
Gebroken sperziebonen
75 gram
Witte langgraanrijst
½ stuk(s)
Rode puntpaprika
1 stuk(s)
Knoflookteen
½ stuk(s)
Limoen
½ zakje(s)
Maizena
(Kan bevatten Gluten)
15 gram
Gezouten pinda's
(Bevat Pinda's Kan bevatten Noten, Sesamzaad)
Zelf toevoegen
½ el
Zonnebloemolie
½ el
[Zoutarme] sojasaus
1 tl
Bruine basterdsuiker
25 ml
Zoutarme paddenstoelen- of groentebouillon
naar smaak
Sambal
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water two pots or saucepans. Cook the rice in one pot 12 - 15 minutes, then drain and set aside. Boil the green beans in the other pot for 2 - 3 minutes, then drain and rinse with cold water.
- Cut the Romano pepper into strips and onion into half rings. Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a wok or deep frying pan and stir-fry the onion, garlic and romano pepper for 2 minutes over medium-high heat. In the meantime, prepare the stock.
- Cut the lime into 4 wedges.
- Transfer the vegan chicken and green beans to the pan with the vegetables.
- Stir in the soy sauce, brown sugar, East-Asian-style sauce, stock, the juice of 1 lime wedge per person and sambal to taste. Tear in half of the Thai basil.
- Cover with the lid and allow to cook for 5 - 7 minutes over medium heat. Season with salt and pepper.
Did you know.. green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
- In a bowl, mix 1 1/2 tbsp water per person with the cornflour.
- Stir in the cornflour slurry. Heat for 1 minute without the lid on high heat. Season to taste with salt and pepper.
- In the meantime, roughly chop the peanuts.
- Serve the rice in a deep bowl and serve the stir-fried vegan chicken and vegetables on top.
- Garnish with the salted peanuts and remaining Thai basil.
- Serve with the rest of the lime wedges.
