indian

Sikkimese Style Chicken and Bamboo Shoot Stew with Red Rice

This simmered dish pairs boneless chicken thigh, bite-size pieces with cooked red rice, bamboo shoots, sliced and spinach. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

80 g Carbohydrates

17 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g boneless chicken thigh, bite-size pieces 206 kcal
220g cooked red rice 286 kcal
160g bamboo shoots, sliced (canned, rinsed) 40 kcal
80g spinach 18 kcal
10g neutral oil 88 kcal
12g ginger, julienned 10 kcal
6g garlic, minced 9 kcal
12g soy sauce 8 kcal
10g lime juice 3 kcal
8g green chili, sliced 3 kcal
2g salt 0 kcal

Cooking instructions

cooked red ricesalt
Cook red rice: simmer red rice with water and salt until tender; keep covered to stay warm.
neutral oil
Start the stew: Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
boneless chicken thighsalt
Simmer chicken: add chicken, salt, and water; bring to a gentle simmer and cook 8 to 10 minutes.
boneless chicken thighbamboo shootsspinach
Add vegetables: add bamboo shoots and spinach; simmer until spinach wilts and chicken is cooked through.
cooked red ricesoy saucelime juice
Brighten and serve: stir in soy sauce and lime juice. Serve stew over red rice.