Veggie No-Chicken in Sticky Orange Sauce

Name: Veggie No-Chicken in Sticky Orange Sauce over garlic-ginger rice with Thai basil, gomashio & cashews
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 160 g Vegan chicken pieces; 1 piece Easy peel orange; 1 sachet(s) Sweet chili sauce; ½ bunch Scallions; 1 piece Garlic; 150 g Basmati rice; 10 g Ginger paste; 360 g Broccoli; 1 sachet(s) Gomashio-herb mix; 20 g Roasted cashew nuts; 10 g Thai basil; 1 piece Carrot; 360 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

over garlic-ginger rice with Thai basil, gomashio & cashews

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This dish contains 200g of broccoli per serving. That means one plate provides you with more than the daily recommended amount of vitamin C!

Tags:

Extra Veggies

•Plant-based

Allergens:

Soja

•Sesamzaad

•Selderij

•Cashewnoten

•Noten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Vegan chicken pieces

(Contains: Soja)

½ piece

Easy peel orange

½ sachet(s)

Sweet chili sauce

¼ bunch

Scallions

½ piece

Garlic

75 g

Basmati rice

5 g

Ginger paste

200 g

Broccoli

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

10 g

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

5 g

Thai basil

½ piece

Carrot

Not included in your delivery

180 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

½ tablespoon

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3160 kJ

Calories755 kcal

Fat29.4 g

Saturated Fat7.3 g

Carbohydrate93.5 g

Sugar20.1 g

Dietary Fiber16 g

Protein29.3 g

Salt2.5 g

Potassium870.4 mg

Calcium125.5 mg

Iron2 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 with Lid

•Casserole

Cooking Steps

Prepare the stock. Crush or mince the garlic.
Melt the butter in a pot or saucepan over medium-high heat. Fry the garlic with the ginger paste for 1 minute.
Add the rice, then pour in the stock.
Boil the rice for 10 - 12 minutes, then set aside until serving, covered.

Boil plenty of salted water in a pot or saucepan.
Slice the carrot into thin crescents. Cut the head of the broccoli into florets and dice the stem.
Boil the carrots and broccoli for 5 - 7 minutes, covered, then drain and set aside.
Meanwhile, juice the orange. Finely chop the Thai basil and cut the scallions into 2cm chunks.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken with the scallions for 4 minutes until lightly browned, then stir in a splash of water.
Fry for 1 more minute until the water has evaporated.
Add the orange juice, the ketjap and the sweet chili sauce.
Mix well and heat for 1 minute, then season to taste with salt and pepper.