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Chicken satay stir-fry with rice
Chicken satay stir-fry with rice
972kcal Per person
55g Protein
112g Carbs
34g Fat
18g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 5 ounces chicken breast (140 g)
- 1 bell pepper
- ½ onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 2 cups green beans (frozen) (251 g)
- 1 ½ tablespoon peanut butter (30 g)
- 3 tablespoons soy sauce (45 ml)
- 1 ½ tablespoon honey (30 g)
Preparing this recipe
- Cook the rice according to the package instructions. Cut the plant-based chicken stips into smaller cubes, if needed. Slice the bell pepper into strips. Dice the onion and finely chop the garlic.
- Heat half of the oil in a pan. Add the onion and cook for 2 minutes. Then add the garlic and cook for 1 minute until fragrant. Remove the onion and garlic from the pan and set them aside in a bowl.
- Heat the remaining oil in the same pan and add the bell pepper and green beans. Stir-fry for 7 minutes until the green beans are tender-crisp.
- In the meantime, make the peanut sauce by mixing the peanut butter with the soy sauce and honey.
- Add the plant-based chicken to the pan and stir-fry for 2-3 minutes until golden brown. Then, return the onion and garlic to the pan and add the peanut sauce. Stir-fry for another 2 minutes, or until the sauce thickens.
- Serve the plant-based chicken satay stir-fry with the rice. Season with pepper to taste.
Tip van FitChef
Also delicious with fried onions.
