avec riz à l’ail et légumes
Toutes les saveurs d’un mets à emporter, avec des ingrédients servis séparément, pour un repas qui plaît à chaque membre de la famille! Les adultes pourront ajouter un peu de sriracha pour donner du piquant à leur plat. Ingrédients : Hauts de cuisse de poulet • Brocoli • Poivron • Riz basmati • Sauce hoisin (soya, sésame, moutarde) (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Noix de cajou • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • 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) • Fécule de maïs • Ail.
Allergens
Tags
Haut de cuisse de poulet
270 g
Riz basmati
0.75 cup
Brocoli
227 g
Poivron
1 unit(s)
Gousses d'ail
1 unit(s)
Noix de cajou, hachées
28 g
Sauce hoisin
4 tbsp
Sauce soja
0.5 tbsp
Fécule de maïs
9 g
Sriracha
2 tsp
Huile
1.5 tbsp
Poivre
0.125 tsp
Sel
0.25 tsp
- Before starting, preheat oven to 425°F. Wash and dry all produce.
- Heat a medium pot over medium.
- While pot heats, peel, then mince or grate garlic.
- Using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and garlic. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, core, then cut pepper into 1-inch pieces.
- Cut broccoli into bite-sized pieces.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil, then chicken. Pan-fry for 1-2 min per side until golden. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- While chicken roasts, heat the same pan over medium-high.
- When hot, add broccoli and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring occasionally, until water is absorbed and broccoli begins to soften.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 4-5 min stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
- While veggies cook, to a medium bowl, whisk together hoisin sauce, soy sauce, cornstarch and 3/4 cup (1 1/2 cups) water.
- Add sauce mixture to the same pan (from step 4). Bring to a boil over medium. Cook for 1-2 min, whisking often, until sauce thickens slightly.
- Fluff rice with a fork.
- Thinly slice chicken.
- Divide rice between plates.
- Top with veggies and chicken.
- Drizzle sauce over chicken or serve alongside.
- Sprinkle cashews over top.
- Drizzle sriracha over top.
If you've opted to get chicken thighs, prep and sear in the same way the recipe instructs you to prep and sear chicken breasts.
770
kcal
Calories
24
g
Fat
4.5
g
Saturated Fat
96
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
42
g
Protein
135
mg
Cholesterol
1110
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
avec salade de concombres et mayo à la sriracha
avec salade de concombres et mayo à la sriracha
