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Broccoli curry rice with chicken satay
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Ingredients
Directions
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In a shallow bowl, combine soy sauce with 1½ tablespoon of neutral oil. Thread the chicken tenderloins zigzag on the skewers and roll them through the soy sauce mixture. Let marinate for 10 minutes.
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Meanwhile, cut small florets from the broccoli cluster. Cut the stalk into pieces and grind it in the food processor in small 'rice' grains.
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Roast the chicken satay in a hot grill pan in 10 minutes around nicely browned and cooked. Times regularly.
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Heat 1 ½ tablespoon of neutral oil in a stirring fruit the onion glassy. Put in the curry powder and broccoli rice and stir-fry 2 minutes. Add 75 ml of water with some salt and stir-fry the rice in 3 minutes until al dente.
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In the meantime, boil the broccoli florets in a pan with plenty of boiling water in 3-4 minutes and let them drain in a colander. Serve the broccoli list with the chicken tenderloins and broccoli florets next to it.
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Nutrition
260Calories
Fat22% DV14g
Protein52% DV26g
Carbs2% DV5g
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