Crispy chicken and rice

Crispy chicken and rice

Tags

Asian

Cook

Ingredients

  • Vegan chicken fillets
  • 2 cups cooked rice
  • 100g spinach
  • 1 inch ginger, grated
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 shallots, diced
  • 2 carrots, finely chopped
  • Shiitake mushrooms, diced
  • 1 courgette, finely chopped
  • Frozen peas
  • 3 tbsp kimchi
  • 2 tbsp sriracha
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp sesame seeds

Steps

  1. Start by getting the vegan chicken fillets in the oven for 20 minutes.
  2. Heat the wok with some oil. Once hot add the carrot and onion.
  3. Once onion is translucent add the shallots, ginger, garlic, shiitake mushrooms and courgette.
  4. Mix ingredients from sriracha to sesame seeds together and add half to the wok.
  5. Add the cooked rice to the wok along with the frozen peas, spinach, remaining sauce and kimchi.
  6. Chop the fillets and serve on top of the rice.