avec riz moelleux et légumes en papillote
Ingrédients : Haut de cuisse de poulet • Bok choy • Riz au jasmin • Mélange mirin-soya (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) (soya) • Pois mange-tout • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Cassonade (sucre de canne, mélasse) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Riz au jasmin
0.75 cup
Bok choy de Shanghai
2 unit(s)
Pois mange-tout
56 g
Oignons verts
1 unit(s)
Mélange mirin-soja
4 tbsp
Cassonade
2 tbsp
Purée de gingembre et d’ail
2 tbsp
Sel d'ail
4 g
Beurre
2 tbsp
Poivre
0.125 tsp
Huile
1 tbsp
- Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Pat chicken dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a medium pot over medium-high (use a large pot for 4 servings).
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- Meanwhile, in a medium bowl, combine soy sauce mirin blend, brown sugar, ginger-garlic puree and 1 tbsp (2 tbsp) water.
- Add soy sauce mixture and 1 tbsp (2 tbsp) butter, then bring to a simmer. Cover and reduce to medium-low. Simmer for 8-10 min, until chicken is cooked through.**
- Meanwhile, to another medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) garlic 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 13-15 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snow peas, then cut in half.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
- In a medium bowl, toss snow peas, bok choy, remaining garlic salt and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Layer two 24x12-inch pieces of foil.
- Arrange veggie mixture on one side of the foil.
- Fold foil in half over veggie mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 2 sheets of foil per pouch.)
- Gather foil pouch veggies, pot with chicken and braising liquid, a clean plate for cooked chicken, a silicone brush and any grilling tools.
- Head out to grill.
- Place foil pouch veggies on one side of the grill. Close lid and grill for 6-8 min, until tender.
- Meanwhile, add chicken to other side of the grill. Leave braising liquid in the pot. Close lid and cook for 2-3 min, until grill marks form.
- When chicken is almost done, brush one side with some glaze from pot, then flip. Grill for 30 sec, then repeat with other side.
- Transfer chicken to the clean plate.
- Thinly slice green onions.
- Fluff rice with a fork, then stir in half the green onions.
- Carefully open foil pouch.
- Thinly slice chicken, if you like.
- Divide rice between plates. Top with veggies and chicken.
- Drizzle any remaining sauce over top, then sprinkle remaining green onions over top.
720
kcal
Calories
25
g
Fat
10
g
Saturated Fat
89
g
Carbohydrate
17
g
Sugar
2
g
Dietary Fiber
36
g
Protein
165
mg
Cholesterol
1420
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
175
mg
Calcium
5
mg
Iron
avec riz moelleux et légumes en papillote
avec riz moelleux et légumes en papillote
avec riz moelleux et légumes en papillote
avec riz moelleux et légumes en papillote
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