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Szechuan "chicken" with brown rice

Szechuan "chicken" with brown rice

Ingredients for 2 servings:

  • 25 g Mill & Folks pea protein cube
  • 1 teaspoon of salt-free seasoning (2 g)
  • 75 g warm/hot water for the pea protein cubes
  • half a bottle of arrabbiata tomato sauce(175 g)
  • 3 tablespoons of coconut amino sauce (15 g) instead of soy sauce
  • 1 tablespoon balsamic vinegar (10 g)
  • 1 tablespoon coconut oil (8 g)
  • 1 small carrot (cleaned 80 g)
  • 1 spring onion (cleaned 45 g)
  • 1 garlic clove (cleaned 5.3 g)
  • Himalayan salt, black pepper, stevia powder (carefully) to taste
  • 200 g water for the sauce
  • 100 g brown rice


Mix the hot water with the salt-free seasoning and salt, then add the pea protein cubes. Cover and let it stand for 10 minutes. Until then, fry the spring onions cut into rings and the pressed garlic on the oil, then fry the thinly sliced carrots on this base. Season with salt, pepper, and a pinch of stevia powder. Pour in the coconut aminos and balsamic vinegar, then stir it well. When it boils, add the water, tomato sauce, and then the pea protein cubes, and let it boil up again. Make sure the vegetables stay crunchy. Serve with boiled brown rice and sprinkle with sliced spring onions.

Szechuan "chicken" with brown rice

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