avec riz aux noix et salade de mangue éclatante
Ingrédients : Haut de cuisse de poulet • Mangues • Riz basmati • Concombre • Limes • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Arachides • Citronelle • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Ail • Oignon vert.
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Riz basmati
0.75 cup
Mangue
1 unit(s)
Gousses d'ail
1 unit(s)
Lime
1 unit(s)
Sauce soja
1 tbsp
Sauce au chili doux
2 tbsp
Arachides, hachées
28 g
Citronnelle
1 unit(s)
Mini concombres
1 unit(s)
Oignons verts
1 unit(s)
Beurre
1 tbsp
Sucre
1 tsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter 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, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, peel, then mince or grate garlic.
- Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
- Thinly slice green onion.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber.
- Zest, then juice lime.
- To a large bowl, add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar.)
- Add chicken to the grill. Close lid and grill for 3-4 min per side, until cooked through.** (NOTE: Make sure grill is evenly oiled before adding chicken to prevent sticking.)
- Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper.
- Thinly slice chicken.
- Divide rice, chicken and mango slaw between plates.
- Spread remaining sweet chili sauce over chicken. Sprinkle with remaining green onions.
- Sprinkle remaining peanuts over slaw.
760
kcal
Calories
26
g
Fat
7
g
Saturated Fat
96
g
Carbohydrate
26
g
Sugar
6
g
Dietary Fiber
38
g
Protein
150
mg
Cholesterol
1010
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
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