Vegan rice and chicken salad Asian style

Ingredients for 3 servings:

• 160 g rice, red
• 160 g meat substitute, vegan, for chicken
• 1 large onion(s), chopped
• 1 red bell pepper(s), cut into strips
• 3 stalk(s) celery, cut into pieces
• ½ bunch spring onion(s), cut into pieces
• 1 baby romaine lettuce
• 1 tsp mustard
• 2 tbsp kebab manis
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 3 tbsp lemon juice
• 2 tsp sugar
• 2 tbsp rapeseed oil
• 1 tbsp sesame oil
• 1 pepper finely chopped (if you like it hot)
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

With vegan chicken substitute, but also tastes good with real chicken

Bring the rice to a boil with 300 ml of water, then simmer until tender. Drain the rice and let it cool briefly. While the rice is cooking, prepare the marinade. Brown the vegan chicken in a little rapeseed oil in a pan over high heat, then let it marinate. In the same pan, sauté the onion in a little oil until translucent. Increase the heat, add the bell peppers, and fry briefly. Combine all ingredients in a bowl and mix well. Season with salt and pepper. If the salad isn’t being eaten immediately, stir in the romaine lettuce just before serving. The salad can be eaten lukewarm or cold. Alternatively, the salad can be prepared using leftover cooked or roasted chicken instead of the vegan chicken. In this case, the chicken isn’t browned but marinated straight away.