Sauté de poulet aux arachides et à la sauce hoisin

Protéine végé plutôt

avec bok choy et poivrons

10 min

Difficulté: 2/3

Asiatique

Ce sauté réunit du hoisin relevé, un mélange piquant d'épices moo shu et du beurre d'arachides savoureux pour créer une délicieuse sauce qui enrobe le poulet juteux, servi avec du bok choy tendre et croquant, des poivrons doux et du riz basmati onctueux.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Arachides

Utensils

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Tags

Climate-conscious

Ingrédients

Haut de cuisse de poulet

280 g

Riz basmati

0.75 cup

Poivron

1 unit(s)

Bok choy de Shanghai

1 unit(s)

Sauce hoisin

4 tbsp

Beurre d'arachide

2 unit(s)

Mélange d'épices Moo Shu

1 tbsp

Vinaigre de riz assaisonné

1 tbsp

Poivre

0.125 tsp

Huile

1.5 tbsp

Sel

0.25 tsp

Beurre non salé

1 tbsp

Preparation

Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove the pot from heat. Set aside, still covered.

While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Core, then cut pepper into 1/2-inch pieces.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
Add to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until starting to soften, 1 min.
Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.
Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend and 1/2 cup (1 cup) warm water to a small bowl.
Season with salt and pepper, then whisk until smooth.

Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 ppl.)
Cook, stirring occasionally, until chicken is golden-brown, 4-6 min.
Add sauce to the pan. Bring to a boil.
Once boiling, reduce heat to medium-low.
Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 4-6 min.** Remove from heat.