avec pois mange-tout et sauce au gingembre
Ingrédients : Poitrines de poulet biologique • 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
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
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
- 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 all 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.
- Fluff rice with fork, add 1 tbsp (2 tbsp) butter.
- Divide rice, veggies and chicken between plates.
- Drizzle ginger sauce over top.
850
kcal
Calories
32
g
Fat
9
g
Saturated Fat
97
g
Carbohydrate
12
g
Sugar
2
g
Dietary Fiber
45
g
Protein
145
mg
Cholesterol
1110
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
50
mg
Calcium
3
mg
Iron
avec pois mange-tout et sauce au gingembre
avec pois mange-tout et sauce au gingembre
