Toasted cashew nuts & pickled ginger are scattered over a crumbed chicken breast, coated in a umami-fied sauce created by our clreative UCOOK Chefs. Served on a bed of ginger-infused rice with a sweet pepper & carrot salad. Want to elevate this dinner even more? Pair with the recommended Waterkloof wine for a memorable and mouthwatering evening.
Waterkloof’s Sesame Chicken
Waterkloof’s Sesame Chicken
with ginger rice & a side salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cashew Nuts
- Crumbed Chicken Breast/s
- Crumbed Chicken Breasts
- Fresh Ginger
- Jasmine Rice
- Julienne Carrots
- Lemon Juice
- Pickled Ginger
- Piquanté Peppers
- Salad Leaves
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
GINGER RICE
Place the rice and fresh ginger into a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 1-2 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Jasmine Rice - 100ml
Fresh Ginger - 10g
Crumbed Chicken Breast/s - 1
Sweet-soy - 75ml
Piquanté Peppers - 10g
Salad Leaves - 20g
Julienne Carrots - 75g
Lemon Juice - 10ml
Cashew Nuts - 10g
Pickled Ginger - 15g
GINGER RICE
Place the rice and fresh ginger into a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 1-2 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Jasmine Rice - 200ml
Fresh Ginger - 20g
Crumbed Chicken Breast/s - 2
Sweet-soy - 150ml
Piquanté Peppers - 20g
Salad Leaves - 40g
Julienne Carrots - 75g
Lemon Juice - 20ml
Cashew Nuts - 20g
Pickled Ginger - 30g
GINGER RICE
Place the rice and fresh ginger into a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 2-3 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Jasmine Rice - 300ml
Fresh Ginger - 30g
Crumbed Chicken Breasts - 3
Sweet-soy - 225ml
Piquanté Peppers - 30g
Salad Leaves - 60g
Julienne Carrots - 150g
Lemon Juice - 30ml
Cashew Nuts - 30g
Pickled Ginger - 45g
GINGER RICE
Place the rice and fresh ginger into a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 2-3 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Jasmine Rice - 400ml
Fresh Ginger - 40g
Crumbed Chicken Breasts - 4
Sweet-soy - 300ml
Piquanté Peppers - 40g
Salad Leaves - 80g
Julienne Carrots - 150g
Lemon Juice - 40ml
Cashew Nuts - 40g
Pickled Ginger - 60g
Frequently Asked Questions
What is the preparation time for Waterkloof’s Sesame Chicken?
The preparation time for Waterkloof’s Sesame Chicken with ginger rice & a side salad is between 20 and 25 minutes.
What is the total time required to make Waterkloof’s Sesame Chicken with ginger rice & a side salad?
The total time required to make Waterkloof’s Sesame Chicken with ginger rice & a side salad is between 20 and 25 minutes.
How many servings does Waterkloof’s Sesame Chicken provide?
4 servings
What are the main ingredients in Waterkloof’s Sesame Chicken?
Cashew Nuts, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Fresh Ginger, Jasmine Rice, Julienne Carrots, Lemon Juice, Pickled Ginger, Piquanté Peppers, Salad Leaves, Sweet Soy
What is the nutritional information of Waterkloof’s Sesame Chicken?
Calories: 845, Carbs: 136 grams, Fat: grams, Protein: 37.3 grams, Sugar: 35.4 grams, Salt: 2096 grams
How do I prepare Waterkloof’s Sesame Chicken?
A MASTERPIECE: Make a bed of the ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef! SO-GOOD SWEET-SOY: Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 1-2 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside. CRUMBED CHICKEN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. GINGER RICE: Place the rice and fresh ginger into a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Waterkloof’s Sesame Chicken?
Cashew Nuts, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Fresh Ginger, Jasmine Rice, Julienne Carrots, Lemon Juice, Pickled Ginger, Piquanté Peppers, Salad Leaves, Sweet Soy
How many calories does Waterkloof’s Sesame Chicken have?
845 calories
How much fat content does Waterkloof’s Sesame Chicken have?
grams