avec riz collant aux edamames
Savourez les saveurs éclatantes de ce bol de poulet rapide. Du poulet tendre dans une sauce arachide-gingembre, accompagné de riz collant aux edamames et d'un soupçon de piment (pour les amateurs d'épices!). Un mélange harmonieux de sucré, de salé et d'épicé qui fait de chaque bouchée une délicieuse aventure! Ingrédients: Filets de poulet • Riz calrose • Sauce gingembre (eau, sucres (cassonade, glucose), vinaigre, concentré de tomates, poudre de miso (graines de soya fermentées, sel), sauce soya (graines de soya, maltodextrine, sel), gingembre, huile végétale, amidon de maïs modifié, sel, poudre d'ail, épices, arôme naturel (blé, soya), gomme xanthane, acide citrique, sorbate de potassium) (soya, blé) • Edamames (soya) • Pois mange-tout • Beurre d’arachides (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) (arachide) • Piment chili rouge.
Allergens
Utensils
Tags
Filets de poitrines de poulet
310 g
Riz collant
0.75 cup
Edamame
56 g
Beurre d'arachide
1 unit(s)
Sauce au gingembre
4 tbsp
Pois mange-tout
56 g
Piment
1 unit(s)
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Add sticky rice to a medium bowl, then cover rice with water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add rice and edamame to the boiling water. Cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered.
- Trim, then halve peas.
- Finely chop chili, removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping chilies!)
- Add peanut butter and 1/2 cup (1 cup) warm water to the same medium bowl (used in step 1). Whisk until smooth.
- Add ginger sauce. Whisk to combine.
- Set aside.
- Pat chicken dry with paper towels.
- Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Transfer to a small bowl, then cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders to the same pan. Sear until tenders are golden-brown and cooked through, 4-5 min per side.**
- Add peas and peanut-ginger mixture to the pan with chicken.
- Remove from heat, stirring often, until thickened slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with chicken and snow pea mixture.
- Spoon over remaining sauce from the pan.
- Top with chilis, if desired.
730
kcal
Calories
22
g
Fat
4
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
3
g
Dietary Fiber
52
g
Protein
125
mg
Cholesterol
580
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
100
mg
Calcium
3
mg
Iron
avec salsa aux mangues et poivrons
avec pesto de poivrons rouges, légumes grillés et rôties à l'ail