Pumpkin Chicken Brown Rice

Pumpkin Chicken Brown Rice

4.3 16 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

Nutrition per 1 portions

Calories 342 kcal / 1429 kJ
Protein 18 g
Fat 9 g
Carbohydrates 44 g
Fibre 3 g
Saturated Fat 1 g
Sodium 309 mg

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