Number of persons: 3-4 persons
Preparation time: 25 min.
Contents:
Green beans
1 Red pepper*
1 Green pepper*
1 Onion
Red pepper
Cloves of garlic
Bag of sauce (150g)
Bag of cashew nuts (50g)
(Number of pieces of vegetables may vary per package depending on size)
Add yourself:
2 tbsp (olive) oil
300g (brown) rice
300g chicken (thigh) fillet cubes
Preparation method:
1. Clean the vegetables. Peel and chop the onion and squeeze the garlic. Halve the red pepper lengthwise, remove the seeds and finely chop the pepper. Cut the peppers into cubes. Cut the tips off the green beans and halve them.
2. Cook the rice according to the instructions on the package.
3. Bring some water to the boil in a pan, cook the green beans for 5 minutes at a medium temperature and drain.
4. In the meantime, heat 2 tbsp (olive) oil in a frying pan or wok and fry the chicken (thigh) fillet cubes for 5 minutes at a medium temperature. Add the onion, garlic and red pepper and fry for 3 minutes at medium temperature. Add the bell pepper and green beans and fry for another 4 minutes at medium temperature. Mix the contents of the sauce bag with the chicken-vegetable mixture and heat for another 1 minute at a medium temperature.
5. Serve the chicken siam with the rice and garnish with the cashew nuts.
Variation tip: Delicious with some (sweet and sour) cucumber and spring onion rings.
Vegetarian tip: Replace the chicken with chestnut mushrooms or vegetarian chicken pieces.
* = Class 1
Ingredients
green beans, 20% sauce (water, garlic, SOY SAUCE (water, SOY BEANS, salt, WHEAT), onion, sugar, hydrolyzed SOY PROTEIN, modified corn starch, natural vinegar, spices (garlic powder, onion powder, white pepper, chili pepper), red pepper, lemon juice, ginger puree (ginger, water, vinegar, citrus fibre), rapeseed oil, salt, yeast extract, thickener: E415/E412, preservative: E202), red pepper, green pepper, onion, CASHEW NUTS, red pepper, garlic.
This product may contain traces of CELERY.
Allergy information
Wheat, gluten-containing grains, soy, nuts, cashews
