avec légumes et riz au beurre
Vous cherchez un sauté de poulet rapide et délicieux? Nous avons la recette qu’il vous faut! Le poulet juteux est enrobé d'une sauce audacieuse sucrée et salée avec des légumes nutritifs pour un repas que toute la famille adorera! Ingrédients : Poitrine de poulet • Poivron • Riz basmati • Oignon rouge • Sauce aux huîtres végétarienne (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) (soya) • Sauce hoisin (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya, sésame, moutarde) • Arachides • Mélange d’épices moo shu (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) (soya, blé, sulfites).
Allergens
Utensils
Tags
Poitrine de poulet en dés
310 g
Riz basmati
0.75 cup
Poivron
1 unit(s)
Oignon rouge
1 unit(s)
Arachides, hachées
28 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce hoisin
4 tbsp
Mélange d'épices Moo Shu
4.5 g
Beurre
1 tbsp
Sel
0.188 tsp
Poivre
0.125 tsp
Huile
1.5 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- 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.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add peppers and onions. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate and cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. Cut chicken into 1/2-inch pieces.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- To the pan, add half the Moo Shu Spice Blend (use all for 4 servings), vegetarian oyster sauce, hoisin sauce and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is well coated. (NOTE: When stirring, scrape up any browned bits from the bottom of the pan, this adds flavour!). Season with pepper.
- Fluff rice with a fork and stir in 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies.
- Spoon chicken and sauce over top.
- Sprinkle with peanuts.
820
kcal
Calories
28
g
Fat
7
g
Saturated Fat
95
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
46
g
Protein
130
mg
Cholesterol
2090
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
avec salade de mangues et concombres et lime grillée
