avec riz et bok choy au sésame
Ajoutez un peu de dynamisme à votre souper avec ce bol épicé façon bulgogi! Le poulet tendre, enrobé d'une sauce gochujang maison, est servi avec du bok choy croustillant et saupoudré de graines de sésame. Oubliez les plats à emporter - ce bol est un festin audacieux et savoureux que vous pouvez déguster à la maison! Ingrédients : Poitrine de poulet • Bok choy • Riz au jasmin • Mélange mirin-soya (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) (soya) • Gochujang (gochujang (eau, sirop de tapioca, riz brun, piment rouge en poudre, sel, alcool, ail, oignon), eau, sauce soja (eau, blé, soja, sel, benzoate de sodium), piments forts, sel, vinaigre, amidon de maïs modifié et/ou écule de pomme de terre modifiée, huile végétale, oléorésine de paprika, gomme de xanthane, acide acétique, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) (soya, blé) • Huile de sésame • Graines de sésame • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Mélange mirin-soja
4 tbsp
Huile de sésame
1 tbsp
Gochujang
2 tbsp
Riz au jasmin
0.75 cup
Sel d'ail
1 tsp
Graines de sésame
9 g
Bok choy de Shanghai
2 unit(s)
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
2 tsp
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add soy sauce mirin blend, gochujang and 2 tsp (4 tsp) sugar to a small bowl, then whisk to combine. Set aside.
- Pat chicken dry with paper towels.
- Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)
- Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden and fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Add half the sesame oil to the same pan, then the bok choy. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer bok choy to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side.**
- Reduce heat to medium, then add sauce mixture to the pan with chicken.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls.
- Top with bok choy and chicken.
- Drizzle over the sauce from the pan.
- Sprinkle over remaining sesame seeds.
670
kcal
Calories
15
g
Fat
2.5
g
Saturated Fat
85
g
Carbohydrate
13
g
Sugar
3
g
Dietary Fiber
46
g
Protein
125
mg
Cholesterol
1870
mg
Sodium
0
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
