Vietnamese Poached Chicken with Coriander and Mint Rice Salad
with carrot, red cabbage and peanuts- Gluten
- Sesamzaad
- Soja
- Pinda's
- Vis
- Selderij
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
This recipe provides 311 grams of vegetables per portion.
Ingredients
1 piece
Chicken breast
40 g
Quick-cook brown rice
½ piece
Garlic
½ piece
Red onion
½ piece
Red chili pepper
½ piece
Carrot
½ piece
Persian cucumber
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
5 g
Fresh coriander & mint
(May be present: Selderij)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ piece
Lime
10 milliliters
Fish sauce
(Contains: Vis)
100 g
Shredded red cabbage
25 g
Beansprouts
Not included in your delivery
½ tablespoon
[Reduced salt] soy sauce
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan. Poach the chicken for 11 - 14 minutes over a low heat.
- After 2 - 3 minutes, add the rice to the pot and boil with the chicken for 10 - 11 minutes. Add the beansprouts in the last minute.
- Drain the chicken, beansprouts and rice. Set the chicken aside and leave the rice and beansprouts in the pot for later use.
- In the meantime, crush or mince the garlic. Slice the onion into thin half rings.
- Cut the top off of the red chili pepper, remove the seeds and slice a quarter of the chili per person into rings. Slice the carrot into crescents.
- Cut the cucumber in half and remove the seeds with a spoon, then slice into crescents.
- Shred the chicken and mix with the ginger stir-fry sauce.
- Pull the coriander and mint leaves off their stems, keeping the leaves whole.
- Zest the lime and cut it into four wedges.
- In a bowl, mix the fish sauce* with the lime zest, juice of 1 lime wedge per person, garlic, red chili pepper, soy sauce, mayonnaise and honey (see pantry for amounts).
- In a salad bowl, combine the onion and the shredded cabbage, carrot, rice, beansprouts, cucumber with three-quarters of the dressing.
*Take care, this ingredient is salty! Add gradually as preferred.
- Heat a small frying pan over medium-high heat. Toast the peanuts for 2 - 3 minutes, or until golden-brown. Remove from the pan and roughly chop.
- Serve the salad on deep plates.
- Serve the chicken on the side and top with the toasted peanuts.
- Top with the coriander and mint leaves, then drizzle over the rest of the dressing. Serve with a lime wedge on the side.
