with Green Veggie Bulgur
Allergens
Tags
Poitrines de poulet
2 unit(s)
Boulgour
0.5 cup
Chou kale, haché
56 g
Edamame
56 g
Courgette
1 unit(s)
Mélange mirin-soja
4 tbsp
Confiture d'abricots
2 tbsp
Mélange d'épices Moo Shu
9 g
Noix de cajou, hachées
28 g
Fécule de maïs
9 g
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. - Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Finely chop kale, discarding any larger ribs.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - While cashews toast, to a small bowl, add soy sauce mirin blend, half the apricot spread (use all for 4 servings) and 1 tbsp (2 tbsp) water.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and edamame. Season with salt and pepper. Cook for 4-5 min, stirring often, until tender-crisp.
- Add kale, half the Moo Shu Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-3 min, until tender. Transfer to a plate.
- While veggies cook, pat chicken dry with paper towels.
- Cut into 1/2 inch pieces.
- To a shallow bowl, add chicken, cornstarch and remaining Moo Shu Spice Blend. Season with salt and pepper. Toss to coat.
- Reheat pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Cook for 3-4 min, flipping occasionally, until golden.
- Add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- Stir veggies into bulgur.
- Divide bulgur between bowls.
- Top with chicken and any remaining sauce from the pan.
- Sprinkle cashews over top.
700
kcal
Calories
21
g
Fat
3.5
g
Saturated Fat
75
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
54
g
Protein
125
mg
Cholesterol
1110
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
150
mg
Calcium
5
mg
Iron
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