avec légumes au gingembre et à l’ail
Ingrédients : Poitrines de poulet biologique • Courgette • Carotte • Riz au jasmin • Mélange mirin-soya (soya) (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) • Gochujang (soya, blé) (gochujang (eau, sirop de tapioca, riz brun, piment rouge en poudre, sel, alcool, ail, oignon), eau, sauce soja (eau, blé, soja, sel, benzoate de sodium), piments forts, sel, vinaigre, amidon de maïs modifié et/ou écule de pomme de terre modifiée, huile végétale, oléorésine de paprika, gomme de xanthane, acide acétique, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Fécule de maïs • Oignon vert.
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Tags
Poitrines de poulet bio
2 unit(s)
Gochujang
2 tbsp
Mélange mirin-soja
4 tbsp
Purée de gingembre et d’ail
2 tbsp
Courgette
1 unit(s)
Carotte
1 unit(s)
Riz au jasmin
0.75 cup
Fécule de maïs
9 g
Oignons verts
2 unit(s)
Sucre
0.5 tsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) 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 until rice is tender and liquid is absorbed, 13-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half moons.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half moons.
- Thinly slice green onions, keeping green and white parts separate.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until carrots are softened and liquid is absorbed.
- Add zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add half the ginger-garic puree and green onion whites, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.
- Transfer veggies to plate. Keep warm.
- Carefully wipe pan clean.
- Reheat the same pan (from step 3) over medium-high.
- While pan is heating, pat chicken dry, then cut into 1-inch-wide strips. Season with salt and pepper.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 3-4 min per side, until golden and cooked through.**
- Meanwhile, in a small bowl, whisk together gochujang, 1/2 cup (1 cup) water, soy sauce mirin blend, 1/2 tsp (1 tsp) sugar, remaining ginger-garlic puree and cornstarch.
- To pan with chicken, add sauce mixture. Bring to simmer.
- Cook for 1-3 min, stirring often, until sauce thickens slightly.
- Fluff rice with fork, then stir in half the green onion greens.
- Divide rice between bowls. Top with veggies.
- Divide chicken and sauce between bowls.
- Sprinle with remaining green onions.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
750
kcal
Calories
20
g
Fat
3
g
Saturated Fat
94
g
Carbohydrate
15
g
Sugar
4
g
Dietary Fiber
46
g
Protein
125
mg
Cholesterol
1320
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
75
mg
Calcium
3
mg
Iron
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