avec sauce au chili doux et arachides
Le poulet juteux est badigeonné d'une délicieuse marinade à base de curcuma et de sauce d'huître, grillé à la perfection, puis servi avec du chou rouge croquant et des concombres dans un wrap pratique et copieux qui regorge de saveurs thaïlandaises excitantes.
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Tortillas de farine
6 unit(s)
Poivron
1 unit(s)
Chou rouge, émincé
113 g
Mini concombres
1 unit(s)
Lime
1 unit(s)
Oignons verts
1 unit(s)
Arachides, hachées
28 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce au chili doux
2 tbsp
Sauce soja
1 tbsp
Mélange d'épices cumin-curcuma
1.5 tsp
Sucre
1.25 tsp
Huile
tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Combine vegetarian oyster sauce, Cumin-Turmeric Blend and 1 tsp (2 tsp) sugar in a shallow dish.
- Pat chicken dry with paper towels, then season with salt and pepper.
- Add to dish with marinade, then toss to coat completely.
- Cover and set aside while you prep. (TIP: Have extra time? Marinate chicken in the fridge for a few hours for some extra flavour.)
- Core, then thinly slice pepper.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice cucumber.
- Wrap tortillas in foil.
- Combine sweet chili sauce, half the soy sauce, half the green onions, half the lime zest and 1 tsp (2 tsp) lime juice in a small bowl.
- In a large bowl, combine remaining soy, remaining lime juice, 1/4 tsp (1/2 tsp) sugar. (TIP: This is your dressing.)
- Add cucumbers, peppers, cabbage and remaining green onions to the large bowl with dressing. Season with salt and pepper, then toss to combine.
- Gather tortillas, shallow dish with chicken, a clean plate for cooked chicken, a brush for sauce and any grill tools on a platter, then go out to grill.
- Add chicken to the grill, keeping excess marinade in the dish. Close lid and grill until cooked through, 4-8 min per side.**
- When chicken is cooked, brush one side with some marinade, then flip. Grill for 30 sec, then repeat on other side.
- Transfer chicken to clean plate. Discard remaining marinade.
- Meanwhile, place the tortilla packet on the grill next to chicken. Close lid and grill, flipping once, until warmed through, 5-6 min. Remove from the grill and set aside.
- Thinly slice chicken.
- Carefully open tortilla packet.
- Divide tortillas between plates.
- Top with slaw, chicken and sweet chili sauce.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if desired.
660
kcal
Calories
18
g
Fat
3.5
g
Saturated Fat
84
g
Carbohydrate
31
g
Sugar
7
g
Dietary Fiber
42
g
Protein
135
mg
Cholesterol
2750
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
250
mg
Calcium
6.5
mg
Iron
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