Soy-Glazed Chicken

Nutrition per serve

Ingredients

• 150g jasmine rice
• 150g green beans
• 1pcs carrot
• 40g roasted cashews
• 2clov garlic
• 40g kecap manis
• 300g chicken tenderloins
• 10ml white vinegar
• 10ml soy sauce
• 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.
2. Step 2 — Prep ingredients
   Meanwhile, trim the beans and halve on an angle. Halve the carrot lengthwise and thinly slice on an angle. Coarsely chop the cashews. Crush or finely chop the garlic. Put the kecap manis, 2 tsp white vinegar, 2 tsp soy sauce and 2 tbs water in a bowl, season with pepper and stir to combine.
3. Step 3 — Glaze chicken
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the chicken for 3 mins each side or until browned. Add the kecap manis mixture and cook for 1-2 mins, turning, until the chicken is glazed and cooked through. Remove the pan from the heat.
4. Step 4 — Make garlic rice
   Heat 1 tbs vegetable oil (see Make it faster) in a medium deep frypan over medium-high heat. Stir-fry the garlic for 30 secs-1 min until fragrant. Add the rice and stir-fry for 2 mins or until warmed through. Season with salt and pepper. Transfer to a bowl.
5. Step 5 — Serve up
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Stir-fry the beans and carrot for 2-3 mins until tender but still with crunch. Remove the pan from the heat. Divide the garlic rice, veggies and glazed chicken among plates. Scatter over the cashews and enjoy!
6. Step 6 — Make it faster
   Instead of frying the rice, serve the chicken and veggies with the steamed rice instead. Cook the garlic with the veggies in Step 5.

Allergens

Sojabohnen, Cashew, Gluten, Sulfit, Wheat