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Curry chicken with sweet soy rice
Asian curry with chicken, oriental wok vegetables, Indian tikka masala and seroendeng.
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Ingredients
Directions
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Boil the rice with the 1 cup of ketjap marinade according to the instructions on the package. Drain and add the rest of the soy sauce marinade.
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In the meantime, heat the wok oil in a stirring stir fry the vegetables 7 min. Remove from the woks.
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Heat the oil in the stir-fry stir fry the chicken strips 2 min. Add the curry sauce and the vegetables and heat for another 2 min.
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Season with (freshly ground) pepper and possibly salt. Serve with the ketchup rice and the seroendeng.
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Nutrition
665Calories
Sodium0% DV1.475mg
Fat38% DV25g
Protein50% DV25g
Carbs28% DV84g
Fiber32% DV8g
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