avec riz aux oignons verts
Ingrédients : Poulet haché • Courgette • Poivron • Riz basmati • Sauce miel et ail (soya) (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Concentré de bouillon de miso (soya) (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) • Sauce soya (soya, sulfites, blé) (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) • Fécule de maïs • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
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
0.5 tbsp
Fécule de maïs
9 g
Sel d'ail
4 g
Sel
0.125 tsp
Huile
1 tbsp
Poivre
0.125 tsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) garlic salt to a medium pot. 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, then 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.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- In a medium bowl, whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with chicken, add veggies and prepared sauce mixture.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls. Top with chicken stir-fry.
- Sprinkle remaining green onions over top.
680
kcal
Calories
18
g
Fat
4
g
Saturated Fat
98
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
1290
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
avec riz frit au brocoli et aux carottes
