Kid Approved: Mongolian Plant-Based Chicken

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1head broccoli
• 2pcs spring onion
• 2clov garlic
• 40g kecap manis
• 200g plant-based chicken-style strips
• 20g cornflour
• 15ml soy sauce
• 5ml white vinegar
• 15ml sugar
• 30ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the broccoli stem (see Kitchen 101) and cut the head into small florets. Cut the white part of the spring onions into 3cm lengths and thinly slice the green part. Crush or finely chop 2 garlic cloves. Combine the garlic, kecap manis, 1 tbs soy sauce, 1 tsp white vinegar and 3 tsp sugar in a bowl.
3. Step 3 — Cook chicken-style strips
   Put the chicken-style strips in a large bowl, scatter over the cornflour, season with salt and pepper and toss to coat. Heat 1½ tbs vegetable oil in a medium deep frypan over high heat. Stir-fry the chicken-style strips for 3-4 mins until browned and cooked through. Remove from the pan, wipe the pan clean and reserve.
4. Step 4 — Stir-fry broccoli
   Heat 2 tsp vegetable oil in the reserved pan over high heat. Stir-fry the broccoli for 5 mins or until almost tender. Add the white part of the spring onion and 1 tbs water and stir-fry for a further 2-3 mins until tender but still with crunch.
5. Step 5 — Serve up
   Add the chicken-style strips and kecap manis mixture to the veggies and stir-fry for 30 secs or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and stir-fry among bowls and scatter over the remaining spring onion. Enjoy!
6. Step 6 — Kitchen 101
   Poor broccoli stems – they really deserve more love in the kitchen! And they're just as nutritious as the florets. To prepare, first trim the end of the stem and then peel it if it's woody.

Allergens

Sojabohnen, Gluten, Sulfit, Wheat