planted.bundles
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Ingredients
2
Servings
Skewers
200g planted.chicken Nature
2 tsp red mild curry paste
2 tbsp sesame oil
1 tsp paprika powder
1 t sp curry powder
1 tbsp. tomato ketchup
1 tbsp water
salt and pepper
Peanut sauce
80g peanut butter
150ml coconut milk
1 tbsp agave syrup
1,5 tsp Sriracha
3 tbsp tomato ketchup
Salad & Dressing
4 carrots
1 bell bell pepper
5 mushrooms
1 bunch cilantro
1 bunch of spring onion
2 tablespoons peanut oil
2 garlic cloves (pressed)
0,5 tsp chili flakes
1 cm ginger (chopped)
5 tbsp. soy sauce
5 tbsp rice vinegar
juice of 1 lime
200g planted.chicken Nature
2 tsp red mild curry paste
2 tbsp sesame oil
1 tsp paprika powder
1 t sp curry powder
1 tbsp. tomato ketchup
1 tbsp water
salt and pepper
Peanut sauce
80g peanut butter
150ml coconut milk
1 tbsp agave syrup
1,5 tsp Sriracha
3 tbsp tomato ketchup
Salad & Dressing
4 carrots
1 bell bell pepper
5 mushrooms
1 bunch cilantro
1 bunch of spring onion
2 tablespoons peanut oil
2 garlic cloves (pressed)
0,5 tsp chili flakes
1 cm ginger (chopped)
5 tbsp. soy sauce
5 tbsp rice vinegar
juice of 1 lime
Products in this recipe
planted.chicken
Nature
Preparation
1
Mix all the ingredients for the marinade of the chicken pieces well and put the chicken pieces in it for 15 minutes
2
For the salad, quarter the mushrooms and steam them briefly in a pan. Cut the carrot with a zoodle maker, cut the bell bell pepper into strips, chop the spring onion and the coriander. Put all the ingredients for the salad in a large bowl and stir.
3
Combine all remaining ingredients for dressing and mix well. Pour over the salad and stir again.
4
Remove the chicken pieces from the marinade and place on wooden skewers. Fry the skewers in a pan on both sides for 3-5 minutes.
5
For the peanut sauce, mix all ingredients together and blend well. Use more or less of each ingredient depending on taste.
6
Serve the salad with the skewers on top and spread the peanut sauce on the skewers. Sprinkle with peanuts if desired.
