avec poivrons et carottes
Le miel, l'ail et la sauce soya sont en parfaite harmonie dans ce sauté facile à préparer! Le poulet tendre et les légumes bien nourrissants sont enveloppés dans cette sauce sucrée-salée, puis servis sur un riz au jasmin moelleux. Ingrédients : Poitrine de poulet • Carottes • Poivron • Riz au jasmin • Bok choy • Sauce miel et ail (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) (soya) • Sauce soya (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) (soya, sulfites, blé) • Oignon vert • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé).
Allergens
Utensils
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
1 tbsp
Bok choy de Shanghai
1 unit(s)
Beurre non salé
1 tbsp
Huile
2 tbsp
Poivre
0.125 tsp
Sel
0.31 tsp
- Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 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.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- 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.
- Combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce in a medium bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 4-5 min.
- Add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until veggies are tender, 2-3 min.
- 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 into 1-inch pieces.
- Season with salt and pepper. Add chicken and Cream Sauce Spice Blend to another medium bowl. Toss well to coat each chicken piece.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until browned and cooked through, 4-6 min.**
- Add honey-garlic sauce mixture. Bring to a boil.
- Cook, stirring often, until sauce thickens, 2-3 min.
- Remove from heat, then season with pepper, to taste.
- 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.
830
kcal
Calories
25
g
Fat
7
g
Saturated Fat
105
g
Carbohydrate
25
g
Sugar
5
g
Dietary Fiber
47
g
Protein
140
mg
Cholesterol
1520
mg
Sodium
0.3
g
Trans Fat
1250
mg
Potassium
125
mg
Calcium
4
mg
Iron
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