avec noix de cajou et riz au beurre assaisonné
Ce plat sucré-salé vous transportera dans les rues achalandées de Bangkok, sans jamais quitter votre cuisine. Les noix de cajou croquantes donnera au plat des saveurs et des arômes thaïlandais.
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Poivron
1 unit(s)
Bok choy de Shanghai
1 unit(s)
Riz basmati
0.75 cup
Sauce soja
2 tbsp
Sauce au chili doux
4 tbsp
Assaisonnement thaï
1 tbsp
Fécule de maïs
1 tbsp
Noix de cajou, hachées
28 g
Gousses d'ail
1 unit(s)
Poivre
0.125 tsp
Beurre non salé
1 tbsp
Huile
1 tbsp
Sel
0.375 tsp
- Combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in 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 the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1-inch pieces.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat.
- While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water in a small bowl.
- When hot, add cashews to the dry pan.
- Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, stirring occasionally, until golden-brown, 2-3 min.
- Add peppers. Cook, stirring often, until slightly softened, 1-2 min.
- Add bok choy.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Season with salt and pepper.
- Add chili sauce mixture and garlic to the pan with chicken and veggies.
- Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **
- Roughly chop cashews.
- Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Season with salt and pepper, to taste.
- Divide rice between plates. Top with chicken and veggies.
- Sprinkle cashews over top.
790
kcal
Calories
27
g
Fat
8
g
Saturated Fat
97
g
Carbohydrate
22
g
Sugar
5
g
Dietary Fiber
39
g
Protein
145
mg
Cholesterol
1350
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
avec noix de cajou et légumes sautés
avec noix de cajou et pilaf à l’indienne
