Honey chicken with stir-fried rice

Protein-rich tempeh, sizzled until golden, is stirred through a luscious casserole stuffed with mushrooms, garlic and leek. Red pesto adds depth of flavour, and cashew cream an indulgent silkiness. Green beans join on the side.

SERVING SIZE

Ingredients

200ml cashew cream (Nuts)
2 garlic clove
1 leek
120g chestnut mushrooms
2 tbsp red pesto
1 vegetable stock cube (use half) (Celery)
200g tempeh (Soya)
110g baby plum tomatoes
160g green beans

Nutritional Information

Calories: 444
Protein: 27g
Carbs: 20g
Fat: 28g

Honey chicken with stir-fried rice

Protein-rich tempeh, sizzled until golden, is stirred through a luscious casserole stuffed with mushrooms, garlic and leek. Red pesto adds depth of flavour, and cashew cream an indulgent silkiness. Green beans join on the side.

Cooking Instructions

  1. Boil a kettle. Dissolve the half stock cube in a jug with 80ml boiling water.
  2. Finely chop or crush the garlic. Slice the leek into 1cm rounds. Thinly slice the mushrooms.
  3. Heat a medium frying pan with 1/2 tbsp oil on a medium heat. Add the garlic, mushrooms and leek. Cook for 7-8 mins, until softening.
  4. Meanwhile, cut the tempeh in 16 cubes. Heat a separate frying pan with 1 tbsp oil on a medium-high heat. Cook the tempeh for 5 mins, until golden on all sides and cooked through.
  5. Halve the tomatoes and add to the pan with the leek and mushrooms, followed by the stock, cashew cream and pesto. Season with black pepper, stir and simmer for a further 6-7 mins, until thickening (add more water if needed).
  6. Trim the beans and place in a saucepan. Cover with lightly salted boiling water and boil for 3-4 mins or until cooked but still retaining a slight bite, then drain.
  7. Stir the tempeh through the pesto casserole and serve with the beans.
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