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🍽️ Asian Bowl with Basmati Rice, Chicken Skewers, Pak Choi, Shiitake Mushrooms, Bell Peppers and Sesame Sauce

434 kcal · 30 min · 4 servings

Ingredients

• 0.5 Chili Pepper
• 1 Garlic Clove
• 2 tbsp Tahini (30 g; Sesame Paste)
• 1 tbsp Soy Sauce
• 1 tsp Honey
• 1 tbsp White Sesame (10 g)
• 1 tbsp Black Sesame (10 g)
• 400 g Chicken Breast Fillet
• Iodized Salt (with Fluoride)
• 2 tsp Sesame Oil
• 200 g Shiitake Mushrooms
• 2 Red Bell Peppers
• 4 small Pak Choi
• 2 Pack rice-fit (Express Basmati Rice)
• 0.5 Bunch Coriander (10 g)

Instructions

1. 1. Cut the chili pepper in half lengthwise.
2. 2. Remove the seeds from the pod.
3. 3. Rinse the chili pod.
4. 4. Finely chop the chili pod.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic clove.
7. 7. Place the chopped vegetables into a bowl.
8. 8. Add tahini to the bowl.
9. 9. Add soy sauce.
10. 10. Add honey.
11. 11. Add 1 to 2 tablespoons of water.
12. 12. Stir the mixture into a creamy sauce.
13. 13. Add half a tablespoon of white sesame seeds to the sauce.
14. 14. Add half a tablespoon of black sesame seeds to the sauce.
15. 15. Stir in the sesame seeds.
16. 16. Place the wooden skewers in water.
17. 17. Let the skewers soak.
18. 18. Rinse the chicken breast fillet under running water.
19. 19. Pat the chicken breast fillet dry.
20. 20. Cut the chicken breast fillet into small cubes.
21. 21. Thread the chicken cubes onto the skewers.
22. 22. Season the chicken skewers with salt.
23. 23. Heat 1 teaspoon of sesame oil in a pan.
24. 24. Fry the chicken skewers in the pan.
25. 25. Fry the skewers over medium heat.
26. 26. Fry the skewers on all sides.
27. 27. Fry the skewers for about 10 minutes.
28. 28. Clean the shiitake mushrooms.
29. 29. Halve the bell peppers.
30. 30. Remove the seeds from the bell peppers.
31. 31. Rinse the bell peppers.
32. 32. Cut the bell peppers into strips.
33. 33. Clean the pak choi.
34. 34. Rinse the pak choi.
35. 35. Halve the pak choi lengthwise.
36. 36. Heat the remaining oil in a second pan.
37. 37. Sweat the pak choi in the pan.
38. 38. Sweat the pak choi over low heat.
39. 39. Sweat the pak choi for about 2 minutes.
40. 40. Sweat the pak choi on both sides.
41. 41. Season the pak choi with salt.
42. 42. Remove the pak choi from the pan.
43. 43. Fry the mushrooms in the still hot pan.
44. 44. Fry the mushrooms over medium heat.
45. 45. Fry the mushrooms for 3 minutes.
46. 46. Gently press on the rice packets to loosen the rice.
47. 47. Open the rice packets.
48. 48. Add the rice to the mushrooms.
49. 49. Add 4 tablespoons of water to the mushrooms and rice.
50. 50. Simmer the rice while stirring.
51. 51. Simmer the rice for 3 minutes.
52. 52. Season the rice with salt.
53. 53. Rinse the coriander.
54. 54. Shake the coriander dry.
55. 55. Pluck off the coriander leaves.
56. 56. Divide the rice with the mushrooms among 4 bowls.
57. 57. Divide the bell pepper strips among the bowls.
58. 58. Arrange 2 halves of pak choi on each bowl.
59. 59. Brush the chicken skewers with some sesame sauce.
60. 60. Sprinkle the chicken skewers with the remaining sesame seeds.
61. 61. Place the chicken skewers on the Asian bowls.
62. 62. Sprinkle the dish with coriander.
63. 63. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 434
• Protein: 34 g · Fett/Fat: 10 g · Carbs: 55 g