Poulet caramélisé au gingembre à la vietnamienne

Riche en protéines

Découverte

avec légumes et riz à l’échalote

10 min

Difficulté: 2/3

Vietnamienne

Ingrédients : Hauts de cuisse de poulet • Carotte • Riz au jasmin • Bok choy de Shanghai • Sauce aux huîtres végétarienne (soya) (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) • Gingembre • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Cassonade • Sauce de poisson (anchois) (eau, vinaigre de riz, sel, sucre, sauce de poisson en poudre (anchois, maltodextrine), jus de lime fait de concentré, anchois, inosinate et guanylate disodique, assaisonnement, extrait de levure, gomme de xanthane, acide lactique, caramel, sorbate de potassium, benzoate de sodium) • Fécule de maïs • Oignon vert.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Anchois

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Classic-plates

Riche en protéines

Pan-asian-plates

Découverte

Ingrédients

Haut de cuisse de poulet

270 g

Riz au jasmin

0.75 cup

Bok choy de Shanghai

1 unit(s)

Carotte

1 unit(s)

Oignons verts

2 unit(s)

Gingembre

30 g

Sauce aux huîtres végétarienne

0.25 cup

Échalotes frites

28 g

Cassonade

2 tbsp

Fécule de maïs

9 g

Sauce de poisson

1 tbsp

Sel

0.125 tsp

Huile

1.5 tbsp

Poivre

0.125 tsp

Beurre

1 tbsp

Preparation

To a medium pot, add 1 cup (2 cups) warm 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.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and water is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
Peel, halve carrot lengthwise, then cut into 1/4-inch half-moons.
Peel, then mince or grate ginger.
Thinly slice green onions, keeping greens and whites separate.

Heat a large non-stick pan over medium-high.
When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper.
Cook for 3-4 min, stirring often, until water is mostly absorbed and carrots start to soften.
Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix.
Cook for 3-4 min, stirring often, until veggies are tender-crisp. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking.)
Transfer to a plate and cover to keep warm.
Carefully wipe the pan.

Pat chicken dry with paper towels.
On a clean cutting board, cut chicken into 2-inch pieces.
To a shallow dish, add chicken and cornstarch.
Season with salt and pepper. Toss to coat.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min per side, until golden.
Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook for 1 min, stirring often, until fragrant and sugar dissolves.
Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**