avec riz au beurre
Atteignez le summum de la perfection avec ces boulettes de poulet aigres-douces. Voilà une recette simple, délicieuse et nutritive! Ingrédients : Poulet haché • Poivron • Riz basmati • Sauce aux prunes (eau, sucres (sucre, jus de prune concentré), vinaigre, citrouille, amidon de maïs modifié, huile de soya, ail, piments, sel, huile de canola, jus de citron concentré, extrait d'épices, gomme xanthane, acide acétique, acide citrique, sorbate de potassium, benzoate de sodium) • Pois mange-tout • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • 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) • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Huile de sésame • Bouillon de poulet en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) (soya).
Allergens
Utensils
Tags
Poulet maigre haché
250 g
Chapelure panko
0.33 cup
Sauce soja
1 tbsp
Sauce aux prunes
0.25 cup
Sauce aux piments et à l’ail
1 tbsp
Poivron
1 unit(s)
Pois mange-tout
56 g
Riz basmati
0.75 cup
Huile de sésame
1 tbsp
Bouillon de poulet en poudre
7.5 g
Poivre
0.125 tsp
Sel
0.25 tsp
Huile
0.5 tbsp
Beurre
1 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, half the stock powder, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a medium bowl, add chicken, panko, half the soy sauce, half the sesame oil, remaining stock powder and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Transfer to a parchment-lined baking sheet. Roast in the top of the oven 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim snow peas.
- Heat a large non-stick pan over medium-high.
- While the pan heats, in a large bowl, combine plum sauce, chili-garlic sauce and remaining sesame oil. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and snow peas. Cook 3-4 min, stirring occasionally, until veggies are tender.
- Drizzle remaining soy sauce over pan, then season with pepper.
- Remove from heat.
- When done, transfer meatballs to the bowl with sauce. Gently toss meatballs to coat.
- To the pot with rice, add 1 tbsp (2 tbsp) butter, then fluff with a fork until butter melts.
- Divide buttery rice between plates.
- Top rice with veggies, then meatballs. Spoon sauce from the bowl over top.
770
kcal
Calories
28
g
Fat
9
g
Saturated Fat
89
g
Carbohydrate
17
g
Sugar
3
g
Dietary Fiber
32
g
Protein
125
mg
Cholesterol
1580
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
50
mg
Calcium
5
mg
Iron
