avec riz aux légumes
Ingrédients : Poitrines de poulet • Riz au jasmin • Bok choy de Shanghai • Mirepoix (oignon, carotte, céleri) • Sauce miel et ail (soya) (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) • Huile de sésame • Fécule de maïs • Graines de sésame • 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) • Bouillon de légumes en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Fécule de maïs
9 g
Graines de sésame
9 g
Sauce miel et ail
4 tbsp
Huile de sésame
1 tbsp
Riz au jasmin
0.75 cup
Sel d'ail
4 g
Bouillon de légumes en poudre
7.5 g
Bok choy de Shanghai
1 unit(s)
Mirepoix
113 g
Sauce soja
0.5 tbsp
Poivre
0.125 tsp
Beurre
1 tbsp
Sel
0.063 tsp
Huile
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and vegetable stock powder, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut bok choy into 1-inch pieces. Wash and drain.
- In a large bowl, stir together honey-garlic sauce and half the soy sauce. Set aside.
- Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch-wide strips.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Add chicken to the bag. Close bag, then shake to coat chicken with sesame-cornstarch mixture. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame oil, then mirepoix. Cook for 3-4 min, stirring often, until tender-crisp.
- Add bok choy. Cook for 1-2 min, stirring often, until tender-crisp.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- When rice is tender, transfer veggies to the pot. Cover to keep warm.
- Carefully wipe pan clean.
- Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 1 tbsp oil per batch).
- When the pan is hot, add coated chicken tenders. Pan-fry for 3-4 min per side, until golden and cooked through.**
- Transfer chicken to the large bowl with honey-garlic mixture. Toss until coated in sauce.
- To the pot with rice, add 1 tbsp (2 tbsp) butter and remaining soy sauce. Stir to combine. Season with salt.
- Divide veggie-tossed rice between plates, then top with chicken, spooning any remaining sauce from the bowl over top.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.
820
kcal
Calories
28
g
Fat
7
g
Saturated Fat
98
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
46
g
Protein
140
mg
Cholesterol
1690
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
3
mg
Iron
avec riz aux edamames et au sésame et salade de chou au gingembre
avec riz aux edamames et au sésame et salade de chou au gingembre