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ANDIKAY
Chicken with braised bok choy and rice
Nice and quick! White rice with chicken, onion, bok choy and a coconut-peanut mixture.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Grind the peanuts and the coconut 10 sec. in the food processor. Put 2/3 of the mixture in a deep plate. The raw chicken can then be removed here.
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The remainder of the mixture, 1/3 part, which is not used to bread the chicken, can be used in step 4 to spread the final result.
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Preheat the oven to 150 ° C.
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Cut the chicken fillet into pieces, sprinkle with pepper and salt and remove through the coconut-peanut mixture. Heat the oil in a stir-frying pan in the chicken in 2 min. Around golden brown. Put the chicken in the oven dish and let it cook in the oven for 15 minutes.
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Meanwhile, cut the onion into half rings and the bok choy into pieces. Keep the green separately.
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Heat the rest of the oil in the wok and fry the onion over high heat 2 min. Add the Bumbu spice and the water and bring to the boil. Add the white part of the pak choi and let it stifle for 10 minutes.
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Add the green of the bok choy and mix everything well, so that the greens shrink slightly. Divide the rice and braised vegetables over 4 deep plates and place the chicken on top. Sprinkle with the rest of the coconut peanut mixture.
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Nutrition
765Calories
Sodium7% DV160mg
Fat54% DV35g
Protein82% DV41g
Carbs24% DV71g
Fiber52% DV13g
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