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Mustard Fry's Chicken Strips with Braised Red Cabbage, Roasted Potato & Broccoli
Nato Zondagh

Mustard Fry's Chicken Strips with Braised Red Cabbage, Roasted Potato & Broccoli

5 from 1 vote
Enjoy these vegetarian chicken strips in a mustard dressing with some lovely vegetables to make a wholesome healthy meal with no regret!
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Prep Time 15 minutes
Cook Time 2 hours
Servings: 1
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

For the Chicken Strips
  • 125 g Vegan Chicken Strips
  • 15 ml Olive Oil
  • 25 g White Onion Chopped
  • 5 g Garlic Chopped
  • 5 g Wholegrain Mustard
  • 30 ml White Wine
  • 0.5 g Vegetable Stock
  • 60 ml Water For the stock
  • 2.5 g Corn Flour
  • 15 ml Almond Milk
  • 2.5 g Parsley
For the Braised Red Cabbage
  • 90 g Red Cabbage Shredded
  • 30 g Red Onion Thinly sliced
  • 10 g Brown Sugar
  • 10 ml Balsamic Vinegar
  • 20 ml Red Wine
  • 10 g Butter
  • 1 g Cinnamon Sticks
  • 1 g Star Anise
For the Roasted Potato
  • 200 g Baby Potato
  • 1 g Fine Salt
  • 1 ml Olive Oil
  • 5 g Rosemary
For the Broccoli
  • 80 g Broccoli
  • 1 g Fine Salt
  • 1 g Coarse Pepper

Method
 

For the Chicken Strips
  1. Heat olive oil in a pan. Fry strips until golden. Set aside.
  2. Fry onions & garlic until tender. Add mustard then deglaze with white wine. Leave to reduce.
  3. Add veg stock & almond milk leave to boil for a few minutes.
  4. Thicken sauce with a corn flour slurry & add herbs.
  5. Serve with fried strips.
For the Braised Red Cabbage
  1. Place cabbage, onion, sugar, balsamic vinegar, red wine, butter & spices in a large pot.
  2. Bring the mixture to a simmer, cover with a lid, lower heat & cook for 1 1/2 hours, stirring often.
  3. Remove the lid & continue cooking for 30 minutes until tender.
For the Roasted Potato
  1. Place the baby potatoes in a baking tray. Drizzle olive oil, seasoning & rosemary. Toss to coat.
  2. Roast at 180'C until golden & crisp.
For the Broccoli
  1. Blanch the broccoli in salted boiling water until cooked (with a crunch).
  2. Season.