W48 - Calorie Smart & Super Quick (15 min) - Chicken - Asian - Salad - try to use EID: Broccolirijst
with rice, carrot and peanuts
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
100 gram
Kipfilethaasjes
100 gram
Broccolirijst
½ stuk(s)
Wortel
50 gram
Gesneden spitskool
5 gram
Verse koriander
(Kan bevatten Selderij)
5 gram
Ongezouten pinda's
(Bevat Pinda's Kan bevatten Noten, Sesamzaad)
5 ml
Sesamolie
(Bevat Sesamzaad)
5 gram
Gemberpuree
½ stuk(s)
Knoflookteen
20 gram
Mangochutney
(Bevat Mosterd)
50 gram
Witte langgraanrijst
Zelf toevoegen
½ el
Zonnebloemolie
1.25 el
[Zoutarme] sojasaus
1 el
Honing [of plantaardig alternatief]
2 tl
Wittewijnazijn
½ tl
Sambal
½ el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of salted water in a pot or saucepan and cook the rice for 8 - 10 minutes. In the last 3 minutes, add the broccoli rice.
- Drain and rinse under cold water. Set aside until further use.
- Grate the carrot.
- Roughly chop the coriander.
- In a frying pan add a drizzle of sunflower oil 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. Season with salt and pepper to taste.
- Add the garlic and half of the soy sauce and cook for two more minutes or until the chicken is done.
- In a salad bowl, mix the white wine vinegar with the rest of the soy sauce, sambal*, honey, ginger paste, sesame oil and half of the mango chutney.
- Transfer the broccoli rice, long grain rice, cabbage and carrot to the salad bowl and toss everything together. Season to taste with salt and pepper.
- In a small bowl, mix the rest of the mango chutney with the mayonnaise.
*Take care, this ingredient is spicy! Use as preferred.
- Cut the chicken into slices.
- Serve the salad on deep plates and top with the chicken.
- Garnish with the peanuts and the coriander.
- Drizzle the mango chutney mayonnaise over it.
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