Ingredients
-
Valeur nutritive /
Par portion ( g) / Per portion ( g)
Nutrition Facts - Calories
-
Teneur % valeur quotidienneAmount % Daily Value
-
Lipides / Fat g %Saturés / Saturated g
+ trans / Trans g % -
Glucides / Carbohydrate 0 gFibres / Fibre 0 g 0 %Sucres / Sugars 0 g 0 %
- Protéines / Protein 0 g
- Cholestérol / Cholesterol 0 mg
- Sodium / Sodium 0 mg 0 %
- Potassium 0 mg 0 %
- Fer / Iron 0 mg 0 %
- Vitamine B12 / Vitamin B12 0 %
MEAL FOR 2 VEGAN BUTTER CHICKEN WITH RICE
Stove
Place rice packets in a pot of boiling water. Heat for 6 to 8 minutes or reheat in the microwave.
Heat 30 ml (2 tbsp.) oil over medium-high heat.
Brown the vegan strips for 4 to 5 minutes, turning halfway through cooking, then set aside.
In a saucepan, heat the coconut milk and sauce concentrate for 2 minutes, stirring constantly.
Add the sauce to the pan of strips and stir. Serve over hot rice.
Microwave
Mix the sauce with the coconut milk and heat the mixture for 1 minute on maximum power.
Stir the mixture to obtain an evenly colored texture. Set aside.
Empty the rice bag and vegan strips onto a plate and heat for 2 minutes at maximum power.
Top the hot mixture with the sauce and serve.
