Ingredients:
– 70 grams of brown rice
– 75 grams of garden peas (frozen)
– ½ cucumber
– 1 spring onion
– 1 orange
– 100 grams of chicken fillet
– 1 clove garlic (5 g)
– 1 tablespoon (olive) oil (10 ml)
– ½ teaspoon sambal (3 g)
– ½ tablespoon of ketjap manis (5 ml)
– 1 handful of arugula (30 g)
– 1 cm ginger (7 g)
– ½ teaspoon mustard (5 g)
– 1 teaspoon white wine vinegar (5 ml)
Preparation:
Cook the rice according to the instructions on the package and let it cool. Cook the garden peas in a pan for 4 minutes until al dente.
Cut the cucumber into cubes and the spring onion into thin rings. Peel the orange thickly and collect some of the juice. Cut the orange segments into pieces.
Cut the chicken fillet into cubes and press the garlic clove. Mix the chicken in a bowl with half the oil, garlic, sambal and soy sauce.
Heat a frying pan and fry the chicken pieces until done and golden brown in 5 minutes.
Put the rice, garden peas, cucumber, spring onion, orange, chicken pieces and arugula together in a bowl and toss together.
Grate the slice of ginger. Make a dressing from the orange juice, other half of the oil, ginger, mustard and vinegar by whisking together in a small bowl.
Pour the dressing over the rice salad and toss to combine. Season with salt and pepper.
– Kcal: 605
– Protein: 37g
– Carbohydrates: 79g
– Fat: 16g
– Dietary fiber: 12g
This recipe was made possible by FitChef
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