avec riz aux oignons verts
La viande hachée est le secret d’un sauté à la fois rapide à faire et délicieux! Le poulet haché est enrobé d’une sauce sucrée-salée au miel et à l’ail et accompagné de courgettes légèrement croquantes et de poivrons.
Allergens
Utensils
Tags
Poulet maigre haché
250 g
Riz basmati
0.75 cup
Courgette
1 unit(s)
Poivron
1 unit(s)
Oignons verts
1 unit(s)
Sauce miel et ail
4 tbsp
Concentré de bouillon de miso
1 unit(s)
Sauce soja
1 tbsp
Fécule de maïs
1 tbsp
Sel d'ail
1 tsp
Sel
0.125 tsp
Huile
1 tbsp
Poivre
0.125 tsp
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- Whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring often, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Add veggies and prepared sauce to the pan with chicken.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between plates. Top with stir-fry.
- Sprinkle remaining green onions over top.
690
kcal
Calories
18
g
Fat
4
g
Saturated Fat
101
g
Carbohydrate
25
g
Sugar
4
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
1700
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
4
mg
Iron
