Cantonese Chicken with Vegetables

For this dish, I draw inspiration from Cantonese cuisine. I marinate the chicken overnight in soy sauce and rice wine, making it tender and full of flavour. Then, I stir-fry the chicken with almonds and bamboo shoots. I serve it with rice and a generous portion of lightly steamed green vegetables.

Chicken thigh fillet (better life 2 stars), broccoli, pointed cabbage, bean sprouts, almonds, basmati rice, brown rice, gluten-free soy sauce, sake (Japanese rice wine), rice vinegar, sunflower oil.

Allergens: alcohol, noten, soja.

MicrowaveMarleen's choice

Heat the chicken with rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the chicken with rice and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy127,54 kcal

Protein9,16 g

Fat5,23 g

of which saturated1 g

Carbohydrates11,34 g

Dietary fibre1,74 g

Salt0,56 g

Average weight: 540 g

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