Broccoli rice asian slaw with chicken
with rice, carrot and peanuts
Tags:
Calorie Smart
Allergens:
Peanuts
•Sesame
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time
DifficultyEasy
Ingredients
Serving amount
100 g
Chicken fillets
100 g
Broccoli rice
½ piece
Carrot
50 g
Chopped sweetheart cabbage
5 g
Fresh coriander
(May be present Celery)
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 milliliters
Sesame oil
(Contains Sesame)
5 g
Ginger paste
½ piece
Garlic
75 g
Quick-cook brown rice
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Honey [or plant-based alternative]
1 teaspoon
White wine vinegar
to taste
Salt and pepper
½ teaspoon
Sambal
Nutrition Values
Energy (kJ)2876 kJ
Calories687 kcal
Fat23.3 g
Saturated Fat3.4 g
Carbohydrate76.7 g
Sugar18.1 g
Dietary Fiber9.2 g
Protein38.5 g
Salt2.4 g
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.
Cooking Steps
1
- Boil plenty of salted water in two pots or saucepans and cook in one pot the rice for 12 - 15 minutes, then drain and set aside.
- In the other pot cook the broccoli rice for 3 minutes. Drain and set aside.
- Grate the carrot. Roughly chop the coriander.
2
- In a frying pan add a light drizzle of oil per person over medium-high heat and fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and fry for a further 3 minutes.
- Add the garlic,half a tsp per person soy sauce and half a tsp per person of honey and cook for 2 more minutes or until done.
3
- In a salad bowl whisk vinegar, the remaining soy sauce, sambal, honey, ginger paste, sesame oil, sunflower oil and half of the coriander.
- Add to the salad bowl the broccoli rice, carrot and cabbage. Toss well to combine with the sauce.
- When the chicken is ready, cut into strips, season with salt and pepper to taste.
4
- Serve the salad on a plate along with the rice topped with the chicken.
- Garnish with the peanuts and the remaining cilantro.