10 g coconut oil
30 g onion
3 cloves of garlic
180 g vegan crispy tenders chicken style
20 ml soy sauce
20 g honey
1 stalk spring leek
300 g red bell pepper
10 g roasted sesame
150 g jasmine rice
1 bottle Tasty Ideas Orange & Ginger Sauce
Spices: salt, pepper
Add about 1 liter of hot water to a large pot and add jasmine rice and salt to the water. Cook for about 10 minutes until the rice is done and drain it.
In the meantime, cut the onion and garlic into small cubes. Wash and cut the spring leek into rings and the bell pepper into large cubes of about 2,5 cm.
Heat up coconut oil in a big pan and sauté the onion and spring leek. Add the bell pepper and the vegan crispy tenders chicken style and fry for about 4 minutes and season to taste with salt and pepper.
Serve the jasmine rice with the vegan chicken filet alternative and the Orange & Ginger Sauce on top. Garnish with the spring leek lings and sesame.
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