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Vegan Chicken Strips

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Vegan Chicken Strips

with rice, cucumber sauce and herbed salad

Informations supplémentaires
30 min. | 625 kcal | easy | Vegetarian, Even better the next day, Plant-based | Printable version
1. Cook the rice Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook 10-12 minutes until the rice is cooked. Season to taste.
2. Setup Grate 1 cucumber and slice the rest into half rounds. Thinly slice the radish. Finely chop the garlic. Zest the lemon. Roughly chop the herbs.
3. Make the sauce In a bowl, mix the vegan mayonnaise with the grated cucumber, garlic, lemon zest, juice of half a lemon, salt and pepper to taste.
4. Cook the skewers Mix the chicken strips with the spices and a drizzle of oil in a bowl. Heat a skillet over medium high heat. Cook the strips in the pan for about 3-4 minutes until browned.
5. Make the salad In a bowl, mix the leftover cucumber with the radishes, herbs, a drizzle of oil, salt and pepper. Add lemon juice if desired.
6. Plate your dish Serve the skewers with the rice, salad and cucumber sauce. Bon appétit!
200gNo-Chicken Strips
4gSpice Mix (dried oregano,smoked paprika)
100mlVegan Mayonnaise
3unitLebanese Cucumber(s)
2unitRadishes
1unitDill and Mint
0.5unitLemon
1unitGarlic Clove(s)
140gJasmine Rice
What you need bowls, pan, box grater, microplane, tongs, pot
625 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 70g
23%
fat 23g
35%
cholesterol 0mg
fiber 6g
24%
protein 32g
saturated 1g
5%
sodium 938mg
39%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg