Informations supplémentaires
30 min.
|
734 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water and the chicken broth cube to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Thinly slice the green onion. Grate the ginger. Cut the bell pepper into small cubes. Zest the orange then peel and cut the flesh into pieces. Whisk the egg.
3. Cook the chicken
In a bowl, mix the sauce, orange zest, ginger, brown sugar and 1 tbsp. of apple cider vinegar. Keep 1 tbsp. of the sauce aside for the next step. Add the chicken to the sauce and coat well. Add salt and pepper to taste. Heat a drizzle of oil in a pan or grill over medium-high heat. Cook for the chicken 4-5 minutes. Flip the chicken, cover and cook 7-9 minutes over low heat. Remove from the pan and keep warm.
4. Cook the rice
Add the pepper and half of the green onion to the pan. Cook for 3 minutes. Add the cooked rice, the reserved sauce and 1 tbsp. of butter and cook 1-2 minutes over high heat. Add the egg and mix for 1 minute. Add salt and pepper to taste.
5. Plate your dish
Serve the rice and garnish with the rest of green onion, the chicken, the orange and sesame seeds. Place everything in the middle of the table and let everyone serve themselves. Bon appétit!
2unitChicken Breast
60mlSauce Mix (ketchup,soy sauce)
15gBrown Sugar
1unitGinger
1unitOrange(s)
1unitPepper(s)
140gBasmati Rice
1unitFresh egg
2unitGreen Onion(s)
1unitChicken Broth Cube(s)
10gGrilled Sesame Seeds
What you need
pan, pot, grater
734 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
11g
17%
cholesterol
295mg
98%
fiber
7g
28%
protein
72g
saturated
2g
10%
sodium
723mg
30%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg