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Thai chicken salad with rice

Thai chicken salad with rice

Preparation time:
20 min
Difficulty level:

Nutritional values:

56 g
35 g
17 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Peanut butter, peanut butterPeanut butter, peanut butter 1 Tablespoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Soy sauce, soy sauceSoy sauce, soy sauce 1 Teaspoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Lime juiceLime juice 1 Teaspoon
Rice (raw)Rice (raw) 50 g
Coconut oil, coconut oilCoconut oil, coconut oil 1 Tablespoon
Curry paste (red)Curry paste (red) ½ Tablespoon
Peanuts (roasted)Peanuts (roasted) 1 Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)


Step 1:
Prepare rice as described on the package.
Step 2:
Meanwhile, wash the spring onion and bell bell pepper and cut into small pieces. Peel the carrot and grate with a kitchen grater.
Step 3:
Cut chicken breast into strips and brown in a non-stick pan with oil. After a few minutes, add bell bell pepper and green onion, fry and season with salt and pepper
Step 4:
Mix the finished rice with grated carrots, vegetables and meat.
Step 5:
For the dressing, mix peanut butter, curry paste, lime juice, soy sauce and a little water and mix into the rice. Arrange everything on a plate and sprinkle with peanuts.

Macronutrient distribution:

The recipe Thai chicken salad with rice is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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