Poulet façon chow mein

Rapide et frais

Épicé

Rapido

avec mélange de légumes

6 min

Difficulté: 2/3

Chinoise

Oubliez les commandes de repas chinois pour emporter. Ce chow mein a tout pour vous combler de bonheur : tendres morceaux de poulet, nouilles et légumes croustillants enrobés d’une sauce soya parfumée!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Noix de cajou

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Verre doseur

Passoire

Tags

Épicé

Rapido

Ingrédients

Filets de poitrines de poulet

310 g

Oignons verts

2 unit

Poivron

1 unit

Bok choy de Shanghai

2 unit

Gingembre

30 g

Sauce aux huîtres végétarienne

0.25 cup

Sauce soja

2 tbsp

Sauce au chili doux

2 tbsp

Nouilles chow mein

200 g

Huile de sésame

1 tbsp

Noix de cajou, hachées

56 g

Sel

0.125 tsp

Huile

0.5 tbsp

Poivre

0.125 tsp

Preparation

Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat.
While water comes to a boil, thinly slice 2 tbsp (4 tbsp) green onion tops.
Cut remaining green onions into 1-inch pieces.
Core, then cut pepper into 1/4-inch strips.
Cut bok choy into 1-inch pieces.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup (1/2 cup) water in a large bowl.

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
Using a colander, drain, then rinse noodles under cold water, tossing to separate, until cool.
Leave noodles in the colander to drain.

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
When the pan is hot, add half the sesame oil, then chicken.
Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.**
Transfer chicken to the large bowl with sauce mixture, then toss to coat.

Reheat the same pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec.
Add peppers and bok choy. Season with salt and pepper.
Cook, stirring often, until veggies soften slightly, 1-2 min.

Add chicken and sauce to the pan with veggies. Bring sauce to a simmer.
Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Add noodles. Season with pepper.
Cook, tossing constantly, until noodles are warmed through and coated, 2-3 min.