Plant-Based Chick’n & Japanese Curry Sauce
with Ginger Veggies & Garlic-Peanut Rice
- Peanuts
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Our plant-based crumbed chick’n has been a huge hit from the get-go... and just wait till you try it in this Japanese-style dish! While the tenders get nice and golden in the pan, whip up a coconutty curry sauce that works a treat poured over all of the components.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Japanese Curry Paste
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
1 tsp
soy sauce
(Contains: Soy May be present: Gluten.)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil
over medium heat. Cook garlic until fragrant,
1-2 minutes.
• Add basmati rice, the water and a generous pinch
of salt. Stir, then bring to the boil. Reduce heat to
low and cover with a lid.
• Cook for 10 minutes, then remove from heat.
Keep covered until rice is tender and the water is
absorbed, 10 minutes. Add crushed peanuts and
stir to combine.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• While rice is cooking, roughly chop Asian greens.
• Thinly slice carrot into half-moons.
• Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook green beans and carrot, tossing, until tender,
4-5 minutes.
• Add Asian greens, ginger paste and the soy sauce.
Toss until the greens are just wilted, 1 minute.
Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a
enough olive oil to cover the base.
• Cook plant-based crumbed chicken until golden
and heated through, 2-3 minutes on each side.
Transfer to a paper-towel lined plate.
• Wipe out frying pan, then return to medium-high
heat. Cook Japanese curry paste and coconut
milk, stirring, until combined, 1-2 minutes.
• Divide garlic-peanut rice between bowls.
• Top with plant-based chick’n and ginger veggies.
• Pour over Japanese curry sauce to serve. Enjoy!
