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RECIPES
| Calories | 184,04 Kcal |
| Fat | 8,50 g |
| of which saturated fat | 2,09 g |
| Carbohydrates | 8,62 g |
| of which sugar | 2,70 g |
| Proteins | 16,7 g |
| Salt | 0,26 g |
| Calories | 184,04 Kcal |
| Fat | 8,50 g |
| of which saturated fat | 2,09 g |
| Carbohydrates | 8,62 g |
| of which sugar | 2,70 g |
| Proteins | 16,7 g |
| Salt | 0,26 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. Let simmer covered for 15 minutes or until the rice has absorbed the water. Cut scallion at an angle. In a bowl, place peanuts, honey, soy sauce, and water (the same amount as soy sauce). Heat a dash of oil in a frying pan. Heat another dash of oil in the frying pan. Turn off the heat for the frying pan and add lime zest, lime juice, and scallion (save some for garnish). 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. Let simmer covered for 15 minutes or until the rice has absorbed the water. Cut scallion at an angle. In a bowl, place peanuts, honey, soy sauce, and water (the same amount as soy sauce). Heat a dash of oil in a frying pan. Heat another dash of oil in the frying pan. Turn off the heat for the frying pan and add lime zest, lime juice, and scallion (save some for garnish).Cooking step by step
The rice:
Mise en place:
Zest lime.
Squeeze lime juice.
Cut cabbage into strips.
Chop coriander.
Cut chicken into strips. 
The sauce:
Blend until you get a smooth sauce. 
The cabbage:
Sauté cabbage until golden, 4-5 min.
Season with salt and pepper.
Set aside on a plate. 
The chicken:
Fry chicken over medium heat until cooked, about 3-5 min. Season with salt, pepper, curry and cayenne pepper (spicy!) to taste.
Add the sauce and let it simmer for 1-2 min over low heat. 
The final touch:
Serve chicken stew with jasmine rice and sautéed cabbage. Finish with a sprinkle of coriander and scallion. Cooking
step by stepThe rice:
Mise en place:
Zest lime.
Squeeze lime juice.
Cut cabbage into strips.
Chop coriander.
Cut chicken into strips. The sauce:
Blend until you get a smooth sauce. The cabbage:
Sauté cabbage until golden, 4-5 min.
Season with salt and pepper.
Set aside on a plate. The chicken:
Fry chicken over medium heat until cooked, about 3-5 min. Season with salt, pepper, curry and cayenne pepper (spicy!) to taste.
Add the sauce and let it simmer for 1-2 min over low heat. The final touch:
Serve chicken stew with jasmine rice and sautéed cabbage. Finish with a sprinkle of coriander and scallion.
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