with Marinated Cucumbers and Yellow Rice
Ingredients: Organic chicken breast • Coconut milk (coconut extract, water) • Jasmine rice • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Limes • Cucumber • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Shallot • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cashews (cashews, soybean and/or canola oil) (cashew) • Lemongrass • Shredded coconut • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Jasmine Rice
0.75 cup
Roasted Peppers
125 g
Mini Cucumber
1 unit(s)
Shallot
1 unit(s)
Lemongrass
1 unit(s)
Lime
2 unit(s)
Cashews, chopped
28 g
Shredded Coconut
2 tbsp
Coconut Milk
1 unit(s)
Ginger-Garlic Puree
4 tbsp
Soy Sauce
2 tbsp
Cumin-Turmeric Spice Blend
4 g
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.25 g
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Remove outer layer of lemongrass, then halve crosswise. Place lemongrass on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- To a medium pot, add half the Cumin-Turmeric Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the lemongrass, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut cucumber into rounds. Transfer to a large bowl.
- Finely chop shallot.
- Using a wooden spoon, carefully crush cashews in their package until crumbly.
- Zest, then juice limes.
- Drain and roughly chop roasted peppers.
- In a medium bowl, combine coconut milk, soy sauce, ginger-garlic puree, 1 1/2 tbsp (3 tbsp) lime juice and 1 tsp (2 tsp) lime zest.
- Heat a large non-stick pan over medium-high.
- When hot, add shredded coconut to the dry pan. Toast for 3-4 min, stirring often, until golden.
- Remove from heat. Transfer to a plate.
- On a separate cutting board, pat chicken dry with paper towels.
- Cut into 2-inch pieces. Season with salt and pepper.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots, chicken and roasted peppers. Cook for 8-10 min, stirring occasionally, until chicken is golden and cooked through.**
- Add cashews, coconut-soy sauce mixture (frrom step 2), half the toasted coconut, remaining lemongrass, remaining Cumin-Turmeric Spice Blend and 3 tbsp (6 tbsp) water. Cook for 3-5 min, stirring often, until sauce is thickened.
- To the bowl with cucumbers (from step 2), add 1/2 tsp (1 tsp) sugar, 1 tsp (2 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil. Toss to combine. Season with salt and pepper.
- Remove lemongrass stalk from rendang sauce.
- Fluff rice with a fork and remove lemongrass stalk. Stir in remaining toasted coconut.
- Divide yellow rice between plates. Top with chicken rendang and cucumbers.
1040
kcal
Calories
53
g
Fat
25
g
Saturated Fat
94
g
Carbohydrate
17
g
Sugar
9
g
Dietary Fiber
51
g
Protein
125
mg
Cholesterol
1180
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
8
mg
Iron
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