avec riz aux oignons verts et poivrons
Ingrédients : Poitrines de poulet • Carotte • Poivron • Riz au jasmin • Bok choy de Shanghai • Sauce miel et ail (soya) (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Riz au jasmin
0.75 cup
Poivron
1 unit(s)
Carotte
1 unit(s)
Sauce miel et ail
4 tbsp
Sauce soja
1 tbsp
Oignons verts
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Bok choy de Shanghai
1 unit(s)
Beurre
1 tbsp
Huile
2 tbsp
Poivre
0.125 tsp
Sel
0.31 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy under running water to wash away any hidden dirt.
- Thinly slice green onion.
- In a medium bowl, combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook for 4-5 min, stirring often, until water is absorbed and carrots are tender-crisp.
- Add 1 tbsp (2 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Add bok choy. Cook for 2-3 min, stirring often, until veggies are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces.
- Season with salt and pepper. To another medium bowl, add chicken and Cream Sauce Spice Blend. Toss well to coat.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until browned and cooked through.**
- Add honey-garlic sauce mixture. Bring to a boil.
- Cook for 2-3 min, stirring often, until sauce thickens.
- Remove from heat. Season with pepper.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls.
- Top with veggies and honey-garlic chicken.
- Sprinkle remaining green onions over top.
820
kcal
Calories
25
g
Fat
7
g
Saturated Fat
103
g
Carbohydrate
25
g
Sugar
4
g
Dietary Fiber
46
g
Protein
140
mg
Cholesterol
1500
mg
Sodium
0.3
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
3
mg
Iron
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