avec riz aux oignons verts
L’onctueuse sauce miel et ail sucrée-salée fera certainement fureur auprès de toute la famille!
Allergens
Utensils
Tags
Filets de poitrines de poulet
310 g
Sauce miel et ail
4 tbsp
Sauce soja
2 tbsp
Fécule de maïs
1 tbsp
Riz basmati
0.75 cup
Carotte
1 unit(s)
Courgette
1 unit(s)
Oignon vert
2 unit(s)
Purée d’ail
1 tbsp
Huile
1 tbsp
Sel
0.188 tsp
Poivre
0.125 tsp
Beurre non salé
2 tbsp
- Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onions.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce to a medium bowl.
- Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.**
- Transfer to a plate.
- Add carrots and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
- Meanwhile, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water in a small bowl.
- Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.
- Add half the green onions to rice, then fluff with a fork.
- Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top.
- Sprinkle with remaining green onions.
840
kcal
Calories
24
g
Fat
10
g
Saturated Fat
107
g
Carbohydrate
26
g
Sugar
5
g
Dietary Fiber
47
g
Protein
155
mg
Cholesterol
1040
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec courgettes, carottes et riz aux oignons verts
avec écrasé de pommes de terre et brocoli à l'ail
