Veggie No-Chicken in Sticky Orange Sauce
over garlic-ginger rice with Thai basil, gomashio & cashews4.0(215)
Calories
:
755 kcalProtein
:
29.3g proteinDifficulty
:
EasyPlant-based
Extra Veggies
Allergens:
- Soja
- Sesamzaad
- Selderij
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
This dish contains 200g of broccoli per serving. That means one plate provides you with more than the daily recommended amount of vitamin C!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
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: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten, May contain traces of allergens, Cashewnoten, Noten)
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 Fiber12.4 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
1
- 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.
2
- 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.
3
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken with the scallions for 7 - 8 minutes.
- 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.
4
- Serve the rice on deep plates and arrange everything on top.
- Drizzle over the orange sauce.
- Garnish the vegetables with the gomashio.
- Garnish the rest of the dish with the Thai basil and the cashews.
