avec arachides et edamames
Le mélange de salade de chou et les poivrons croquants rendent chaque bouchée de cette salade un véritable plaisir. Un glaçage sucré et collant, composé de sauce soya et de mirin, enrobe la dinde hachée maigre et les edamames riches en protéine.
Allergens
Utensils
Tags
Poulet maigre haché
250 g
Salade de chou
170 g
Poivron
1 unit(s)
Échalotes frites
28 g
Vinaigre de riz
1 tbsp
Mélange mirin-soja
4 tbsp
Edamame
56 g
Spicy Mayo
2 tbsp
Oignons verts
1 unit(s)
Huile
2 tsp
Arachides, hachées
28 g
Sel
0.063 tsp
Poivre
0.063 tsp
Before starting, wash and dry all produce. Core, then thinly slice pepper.Thinly slice green onion.
Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
Add edamame and soy sauce mirin blend to the pan with chicken. Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Divide slaw between plates. Top with chicken and edamame. Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.
630
kcal
Calories
40
g
Fat
9
g
Saturated Fat
35
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
32
g
Protein
119
mg
Cholesterol
1320
mg
Sodium
avec arachides et edamame
avec salade de tomates, de maïs grillé et d’épinards
