Ingredients:
– 70 grams of brown rice
– 50 ml coconut milk
– 100 grams of chicken fillet
– ½ tablespoon of ketjap manis (5 ml)
– 1 teaspoon chili sauce (5 ml)
– 15 grams of grated coconut
– 1 head of Shanghai bok choy
– ½ red pepper
– 1 clove garlic (5 g)
– 1 tablespoon (olive) oil (10 ml)
Preparation:
Preheat the oven to 200°C.
Place the rice in a pan together with the coconut milk and 150 ml of water. Bring to the boil and cook until the liquid has been absorbed. Keep a close eye on this. Then turn off the heat and let it steam for a while with the lid on the pan.
Cut the chicken fillet into strips. Mix the soy sauce and chili sauce in a bowl and add the chicken fillet strips together with some salt and pepper. Stir together. Line a baking tray with baking paper. Remove the chicken fillet from the marinade and bread it with the coconut grater. Place the chicken fillet on the baking tray. Place in the oven and bake for 15 minutes, turning halfway through.
In the meantime, cut a slice from the bottom of the pak choi and loosen the leaves. Cut the pak choi into strips and keep the green part aside. Finely chop the red pepper and garlic clove.
Heat the oil in a pan. Fry the pepper and garlic for 2 minutes. Then fry the white part of the pak choi for 4 minutes and then fry the green part for another 2 minutes. Season the vegetables with salt and pepper.
Serve the coconut rice with the pak choi and the chicken strips on a plate.
– Kcal: 658
– Protein: 33g
– Carbohydrates: 61g
– Fat: 31g
– Dietary fiber: 8g
This recipe was made possible by FitChef
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