Bols de poulet bio aux agrumes et aux noix de cajou

Max protéines

Protéines bios

Très riche en fibres

Riche en protéines

Bols de poulet bio aux agrumes et aux noix de cajou

avec mélange printanier, riz au sésame et sauce au gingembre

12 min

Difficulté: 1/3

Chinoise

Ingrédients: Poitrines de poulet biologique • Avocat • Riz au jasmin • Clémentine • Sauce gingembre (soya, blé) (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) • Chou rouge • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Noix de cajou • Graines de sésame noir • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Noix de cajou

Poisson

Gluten

Tags

Protéines bios

30-min-or-less

Très riche en fibres

Riche en protéines

Pan-asian-plates

Dinner-bowls

Ingrédients

Poitrines de poulet bio

2 unit(s)

Riz au jasmin

0.75 cup

Chou rouge, émincé

56 g

Mélange printanier

56 g

Clémentine

2 unit(s)

Avocat

1 unit(s)

Oignons verts

2 unit(s)

Sauce au gingembre

4 tbsp

Noix de cajou, hachées

28 g

Vinaigre de riz assaisonné

2 tbsp

Graines de sésame noir

7 g

Sel d'ail

4 g

Huile

1.5 tbsp

Sucre

2 tsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
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 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.

Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
While cashews toast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
Transfer cashews to a plate to cool.

Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
While chicken cooks, thinly slice green onions.
Peel clementines, then separate into segments.
Peel, pit, then cut avocado into 1/4-inch thick slices. Season with salt and pepper.

To a medium bowl, add ginger sauce, 2 tbsp (1/4 cup) pickling liquid and 1/2 tbsp (2 tbsp) oil. Whisk to combine. (NOTE: This is your tangy ginger sauce.)
Drain and discard remaining pickling liquid from cabbage.
To the bowl of cabbage, add spring mix, clementines, toasted cashews and 2 tbsp (1/4 cup) tangy ginger sauce. Toss to coat.
Fuff rice with a fork. Stir in half the sesame seeds.