Hauts de cuisse de poulet au sel et au poivre façon chinoise

Nouveau

Riche en protéines

avec pois mange-tout et sauce au gingembre

8 min

Difficulté: 2/3

Chinoise

Ingrédients : Haut de cuisse de poulet • Riz au jasmin • Oignon rouge • 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) • Pois mange-tout • Fécule de maïs • 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

Poisson

Gluten

Utensils

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Casserole moyenne

Sac en plastique

Tags

30-min-or-less

Classic-plates

Riche en protéines

Pan-asian-plates

SEO

Ingrédients

Haut de cuisse de poulet

270 g

Fécule de maïs

36 g

Riz au jasmin

0.75 cup

Sauce au gingembre

4 tbsp

Pois mange-tout

56 g

Oignon rouge

1 unit(s)

Sel d'ail

4 g

Huile

2.5 tbsp

Sel

0.125 tsp

Poivre

0.375 tsp

Beurre

1.5 tbsp

Sucre

0.25 tsp

Preparation

Before starting, 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, add 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.

Meanwhile, trim peas.
Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).

To a zip-top bag, add remaining garlic salt, 1/4 tsp (1/2 tsp) pepper and cornstarch. Shake to combine, then open bag.
Pat chicken dry with paper towels, then cut into 1/2-inch slices.
Add chicken to zip-top bag, then close and shake bag to coat chicken completely.

Heat a large non-stick pan over medium-high.
When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 5-7 min, stirring occasionally, until browned and cooked through.**
Transfer to a paper-towel lined plate.
Carefully wipe the pan.

Reduce heat to medium.
To the pan, add 1/2 tbsp (1 tbsp) oil, onions and peas. Cook for 3-4, stirring often, until tender-crisp.
Season with salt and pepper.
To a microwaveable bowl, add 1/2 tbsp (1 tbsp) butter, ginger sauce and 1/4 tsp (1/2 tsp) sugar. Microwave for 15-30 seconds until butter is melted.