In low-carb dishes, protein-rich ingredients take on the starring role, and that's the case in this chicken skewers dish on a bed of Asian vegetables, flavored with our Veggy Classic mix. The predominantly green vegetables are very briefly blanched and then fried so they retain their bite and nutrients.
- 🍽main course
- 🍚gluten free
- 🥬cabbage & kale
- 💘 Date Night
- 👪Family Meal
- 🏋🏽New Year’s Resolution
Ingredients 4 Portions
Bring a large pan of water to the boil. Rinse the chicken fillets, pat dry with paper towel and trim if necessary. Dice the chicken breast into 2-cm pieces and marinate in a small bowl with 2 tbsp. of sesame oil and 2 tbsp. of soy sauce.
Remove the kale leaves, wash them, then cut them into bite-sized pieces. Blanch with the peas and broccoli florets in boiling water for one minute, then plunge into ice-cold water.
Peel and slice the garlic and briefly fry in a hot pan with 2 tbsp. of oil. Add the blanched vegetables, season with 1 tsp. of Kotányi Veggy Classic mix and fry for 1–2 minutes. Add the bean sprouts and use 2 tbsp. of soy sauce to deglaze the pan.
Place the chicken onto small wooden skewers. Quickly toast the sesame seeds and chili flakes in a second (dry) pan.
Sear the chicken skewers in the same pan with a little oil for 3–4 minutes on all sides. Then roll the chicken in the sesame and chili mix.
Dish up the Asian greens and serve with the skewers.