Garlic-Soy Chicken & Rice Bowl

Name: Garlic-Soy Chicken & Rice Bowl with crunchy peanuts & mango chutney mayonnaise
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Chicken fillets; 200 g Broccoli rice; 1 piece Carrot; 100 g Chopped sweetheart cabbage; 10 g Fresh coriander; 10 g Unsalted peanuts; 10 milliliters Sesame oil; 10 g Ginger paste; 1 piece Garlic; 40 g Mango chutney; 100 g White long grain rice; 1 tablespoon Sunflower oil; 2.5 tablespoon [Reduced salt] soy sauce; 2 tablespoon Honey [or plant-based alternative]; 4 teaspoon White wine vinegar; 1 teaspoon Sambal; 1 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with crunchy peanuts & mango chutney mayonnaise

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Coriander has two distinct components that can be used for cooking: first, there are the leaves, which have a fresh and citrusy flavour; and then there are the seeds, which have a warm, fragrant taste.

Tags:

Calorie Smart

Allergens:

Pinda's

•Sesamzaad

•Mosterd

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

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: Selderij)

5 g

Unsalted peanuts

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

5 milliliters

Sesame oil

(Contains: Sesamzaad)

5 g

Ginger paste

½ piece

Garlic

20 g

Mango chutney

(Contains: Mosterd)

50 g

White long grain rice

Not included in your delivery

½ tablespoon

Sunflower oil

1.25 tablespoon

[Reduced salt] soy sauce

1 tablespoon

Honey [or plant-based alternative]

2 teaspoon

White wine vinegar

½ teaspoon

Sambal

½ tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2722 kJ

Calories650 kcal

Fat23.2 g

Saturated Fat3.3 g

Carbohydrate71.1 g

Sugar24.6 g

Dietary Fiber7.4 g

Protein36.1 g

Salt3.1 g

Potassium154.4 mg

Calcium20.3 mg

Iron0.1 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

•Grater

•Tall-Sided Pan

•Salad Bowl

•Small Bowl

Cooking Steps

Boil plenty of salted water in a pot or saucepan and cook the rice for 8 - 10 minutes. Add the broccoli rice to the pot during the last 3 minutes of cooking time.
Drain and rinse the rice under cold water, then set aside.
Grate the carrot.
Roughly chop the coriander.

Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side.
Reduce the heat and cook for a further 3 minutes, seasoning with salt and pepper to taste.
Add the garlic and half of the soy sauce to the pan and cook for two more minutes, or until the chicken is done.

In a salad bowl, combine the white wine vinegar, sambal, honey, ginger paste, sesame oil, half of the mango chutney and the remaining soy sauce. Season to taste with salt and pepper.
Transfer the rice, cabbage and carrot to the salad bowl and toss everything to combine.
In a small bowl, mix together the mayonnaise and the rest of the mango chutney.