Honey Peanut Chicken

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Honey Peanut Chicken with Quinoa Frisee Salad

A savory blend of Honey-glazed Chicken and Peanuts served with Quinoa and Frisée Salad.

369 Reviews

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30 Cooking Time

2 People

Serving Size

Chicken

Protein

456 Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil water measured water.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Cooking pan | Wooden spoon | Knife | Chopping board | Lemon squeezer | Small bowl | Bowl

Cooking Instructions

Ingredients

Step 5 : Make the Salad

Mix the cooked quinoa with finely chopped parsley, coriander, basil (reserving some for garnish), sliced jalapeno, sliced cucumber, and quartered yellow cherry tomatoes.

280 ml Water
80 g White Quinoa
320 g Chicken Breast Strips
25 ml Soy Sauce
20 g Honey
40 g Peanuts
15 g Red Long Chilli
7 g Spring Onion
65 g Lime
30 ml Tamari Soy Sauce
7 g Fresh Parsley
7 g Coriander Leaves
7 g Basil Leaves
15 g Jalapeno Peppers
120 g Cucumber
60 g Yellow Cherry Tomato
240 g Avocado
30 g Frisee Yellow Holland

Allergens

Soy, Nuts

Step 1 : Cook the Quinoa

Wash and rinse the quinoa thoroughly, then cook it in boiling salted water for 15-20 minutes until tender.

Nutritional Information

Energy (kJ/kcal)

456 Protein (g)

17 Carbohydrates (g)

35 Fibers (g)

17 Sugar

14 Fats (g)

31

The nutritional information provided is only for ingredients supplied by COOKFRESH.
Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté with the Sauce

In the same pan, lightly toast the peanuts for 1-2 minutes, add back the chicken strips, pour in the soy sauce, and half of the honey, stirring for 1-2 minutes to combine.

Step 2 : Pan-fry the Chicken

In a pan over medium heat, cook chicken strips seasoned with salt and black pepper in oil for 5-7 minutes, then set aside.

Step 4 : Make the Dressing

For the dressing, mix the remaining honey, lime juice, tamari sauce, and olive oil (2 tablespoons per person) in a bowl. Add chopped spring onion and red chili (spicy) to this dressing and whisk until well combined.

Step 6 : Serve and Enjoy!

Place frisee lettuce at the bottom of the plate, top with the herby quinoa salad, add diced avocado, and top with the stir-fried soy chicken. Finish by garnishing with the reserved basil leaves and drizzle with the prepared dressing.

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Honey Peanut Chicken with Quinoa Frisee Salad

369 Reviews

30

Cooking Time

2 People

Serving Size

Chicken

Protein

456

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil water measured water.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Cooking pan | Wooden spoon | Knife | Chopping board | Lemon squeezer | Small bowl | Bowl

Cooking Instructions

Ingredients

Step 5 : Make the Salad

Mix the cooked quinoa with finely chopped parsley, coriander, basil (reserving some for garnish), sliced jalapeno, sliced cucumber, and quartered yellow cherry tomatoes.

Allergens

Step 1 : Cook the Quinoa

Wash and rinse the quinoa thoroughly, then cook it in boiling salted water for 15-20 minutes until tender.

Nutritional Information

Energy (kJ/kcal)

456

Protein (g)

17

Carbohydrates (g)

35

Fibers (g)

17

Sugar

14

Fats (g)

31

The nutritional information provided is only for ingredients supplied by COOKFRESH.

Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté with the Sauce

In the same pan, lightly toast the peanuts for 1-2 minutes, add back the chicken strips, pour in the soy sauce, and half of the honey, stirring for 1-2 minutes to combine.

Step 2 : Pan-fry the Chicken

In a pan over medium heat, cook chicken strips seasoned with salt and black pepper in oil for 5-7 minutes, then set aside.

Step 4 : Make the Dressing

For the dressing, mix the remaining honey, lime juice, tamari sauce, and olive oil (2 tablespoons per person) in a bowl. Add chopped spring onion and red chili (spicy) to this dressing and whisk until well combined.

Step 6 : Serve and Enjoy!

Place frisee lettuce at the bottom of the plate, top with the herby quinoa salad, add diced avocado, and top with the stir-fried soy chicken. Finish by garnishing with the reserved basil leaves and drizzle with the prepared dressing.