Asparagus, Carrots with Thai Chicken and Rice or Beano Plato

two portions, one vegetarian, one omnivore
the thai Chicken is exactly the same as that on 10 Sept. but with vegetables and the Plato added or alongside.

225g Chicken skinless boneless breast, cut into cubes
cumin(gr) coriander seeds (gr)
garlic chopped fine
chilli, sliced fine
Kafir Lime Leaves scrunched up
20g toasted flaked Almonds, partly crushed in pestle and mortar
160ml Light Coconut Milk
60ml Sunflower Oil
130g Microwave Thai Rice
coriander leaves
450g Asparagus, halved longways
Szechuan Pepper (gr)
400g Carrots, sliced into thinnish matchsticks
ginger sliced into thin matchsticks
187.5g tinned Butter beans
40 roasted chopped Hazelnuts
1 Albumen
35g Sheep’s Cheese eg Singleton Parlick, sliced thinnish

PLATO (20min)
Preheated oven to 180C
Stirred the Hazelnuts into the Albumen (plus a little Almond by mistake) added the beans, placed onto a metal oven tin lined with parchment paper, added slices of Cheese on top and baked 20min.

In large frypan, placed all the Asparagus and Szechuan pepper with about 22.5ml Sunflower Oil and fried 20min.

CARROTS (20min)
In large frypan with 22.5ml Sunflower Oil fried the Carrots.
Added the ginger a few minutes into cooking on their own then mixed in to the Carrots

CHICKEN (12min)
In dry frypan roasted the cumin and coriander seeds, set aside.
Put 15ml Sunflower Oil into hot pan and fried the garlic, chilli and Lime leaves first. Then added the Chicken, next the roasted cumin and coriander, then the Chicken, then the Almonds and finally the Coconut Milk.
Fried 12min in all.
1min before the end of cooking time microwaved the Rice.

complete protein 68.6g
saturated fats 12.2g

complete protein 18.3g
saturated fats 11.2g