Pumpkin Chicken Brown Rice

Pumpkin Chicken Brown Rice

4.1 17 ratings

Prep. 5 min

Total 50 min

4 portions

Ingredients

dried scallops rinsed, soaked to soften and patted dry with paper towels
4
yellow onions cut in wedges
30 g
shallots
25 g
garlic cloves
15 g
cooking oil
20 g
water
400 g
brown rice rinsed and soaked for 1 hour, drained
200 g
chicken fillets cut in pieces (3 cm)
200 g
Japanese pumpkin (Kabocha) cut in cubes (1.5 cm x 1.5 cm)
100 g
light soy sauce
30 g
dark sesame oil
10 g
white pepper powder
1 pinch
salt
½ tsp
dried shrimp (optional) toasted, to garnish
50 g
fried garlic (optional) to garnish
1 tsp
spring onion (optional) chopped, to garnish
1 sprig

Difficulty

easy

Nutrition per 1 portions

Sodium 309 mg

Protein 18 g

Calories 1429 kJ / 342 kcal

Fat 9 g

Fibre 3 g

Saturated Fat 1 g

Carbohydrates 44 g

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