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RECIPES
| Calories | 193,85 Kcal |
| Fat | 9,33 g |
| of which saturated fat | 2,22 g |
| Carbohydrates | 9,22 g |
| of which sugar | 1,95 g |
| Proteins | 16,6 g |
| Salt | 0,16 g |
| Calories | 193,85 Kcal |
| Fat | 9,33 g |
| of which saturated fat | 2,22 g |
| Carbohydrates | 9,22 g |
| of which sugar | 1,95 g |
| Proteins | 16,6 g |
| Salt | 0,16 g |
Put rice, water, and a pinch of salt in a pot (2 cups of water for each cup of rice). Bring to a boil and reduce the heat to a minimum. Simmer covered for 15 minutes or until the rice has absorbed the water. In a bowl, mix mayonnaise with half of the soy sauce. In a large bowl, mix honey, the remaining soy sauce, sambal oelek (spicy!), and a generous dash of olive oil. Season with salt and pepper. Cut red cabbage into julienne strips. Heat a dash of oil in a frying pan. Divide the rice among the plates and place red cabbage, carrot, spinach, and chicken on top. Finish with a sprinkle of mint leaves and toasted sesame seeds Put rice, water, and a pinch of salt in a pot (2 cups of water for each cup of rice). Bring to a boil and reduce the heat to a minimum. Simmer covered for 15 minutes or until the rice has absorbed the water. In a bowl, mix mayonnaise with half of the soy sauce. In a large bowl, mix honey, the remaining soy sauce, sambal oelek (spicy!), and a generous dash of olive oil. Season with salt and pepper. Cut red cabbage into julienne strips. Heat a dash of oil in a frying pan. Divide the rice among the plates and place red cabbage, carrot, spinach, and chicken on top. Finish with a sprinkle of mint leaves and toasted sesame seedsCooking step by step
The rice:
The dressing:
The chicken I:
Cut the chicken into strips and add to the bowl.
Stir and let it marinate. 
Mise en place:
Wash, peel, and grate carrot.
Separate mint leaves from the stems. 
The chicken II:
Fry chicken over medium heat on both sides until fully cooked.
When pierced with a fork or knife, the liquid should run clear, not pink, indicating that the chicken is cooked. Remove from heat. 
Your meal:
Cooking
step by stepThe rice:
The dressing:
The chicken I:
Cut the chicken into strips and add to the bowl.
Stir and let it marinate. Mise en place:
Wash, peel, and grate carrot.
Separate mint leaves from the stems. The chicken II:
Fry chicken over medium heat on both sides until fully cooked.
When pierced with a fork or knife, the liquid should run clear, not pink, indicating that the chicken is cooked. Remove from heat. Your meal:
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