Plant-Based Chicken Bowl

Name: Plant-Based Chicken Bowl over rice with curry mayo, mushrooms & butter lettuce
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 160 g Vegan chicken pieces; 1 head Butter lettuce; 150 g White long grain rice; 40 milliliters Curry sauce; 175 g Pre-cut mushroom mix; 1 piece Red onion; 1 sachet(s) Korean-style spice mix; 2 tablespoon [Plant-based] mayonnaise; 1 piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 1 teaspoon [Reduced salt] soy sauce; to taste Salt and pepper

over rice with curry mayo, mushrooms & butter lettuce

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There is an improved ingredient in your box! These plant-based chicken pieces are now even more delicious both in taste and texture. Enjoy!

Tags:

Calorie Smart

•Plant-based

•Improved Ingredient

Allergens:

Soy

•Mustard

•Wheat

•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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Vegan chicken pieces

(Contains Soy)

½ head

Butter lettuce

75 g

White long grain rice

20 milliliters

Curry sauce

(Contains Mustard)

90 g

Pre-cut mushroom mix

½ piece

Red onion

½ sachet(s)

Korean-style spice mix

(Contains Wheat, Sesame, Soy)

Not included in your delivery

1 tablespoon

[Plant-based] mayonnaise

½ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

½ teaspoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2863 kJ

Calories684 kcal

Fat30.9 g

Saturated Fat4.1 g

Carbohydrate77.4 g

Sugar10.8 g

Dietary Fiber9.1 g

Protein23.1 g

Salt2.5 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.

Utensils

•Pan

•Wok or sautépan

•Small Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the rice for 12 - 15 minutes, then drain and set aside.
Slice the onion into half rings.

Heat the olive oil in a wok or deep frying pan over medium-high heat.
Fry the plant-based chicken with the onion, mushrooms and Korean-style spices for 7 - 8 minutes.
Stir in the soy sauce and fry for 1 more minute.

In a small bowl, combine the curry sauce with the mayonnaise and 1 tsp water per person.
Roughly chop the lettuce.

Serve the lettuce in bowls and top with the rice.
Top with the mushrooms and plant-based chicken.
Drizzle with the curry mayo to finish.