avec mélange printanier, riz au sésame et sauce au gingembre
Ingrédients : Poitrine de poulet • Avocat • Clémentine • Riz au jasmin • Sauce gingembre (eau, sucres (cassonade, glucose), vinaigre, concentré de tomates, poudre de miso (graines de soya fermentées, sel), sauce soya (graines de soya, maltodextrine, sel), gingembre, huile végétale, amidon de maïs modifié, sel, poudre d'ail, épices, arôme naturel (blé, soya), gomme xanthane, acide citrique, sorbate de potassium) (soya, blé) • Chou rouge • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Noix de cajou (noix de cajou, huile de soya et/ou canola) (noix de cajou) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Coriandre • Graines de sésame noir • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Riz au jasmin
0.75 cup
Chou rouge, émincé
56 g
Mélange printanier
56 g
Clémentine
2 unit(s)
Avocat
1 unit(s)
Coriandre
7 g
Sauce au gingembre
4 tbsp
Noix de cajou, hachées
56 g
Vinaigre de riz assaisonné
2 tbsp
Graines de sésame noir
7 g
Sel d’ail
4 g
Huile*
2 tbsp
Sucre*
2 tsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- 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 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- While cashews toast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- Transfer cashews to a plate to cool.
- Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
- While chicken cooks, roughly chop cilantro.
- Peel clementines, then separate into segments.
- Peel, pit, then cut avocado into 1/4-inch thick slices. Season with salt and pepper.
- To a medium bowl, add ginger sauce, 2 tbsp (4 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Whisk to combine. (NOTE: This is your tangy ginger sauce.)
- Drain and discard remaining pickling liquid from cabbage.
- To the bowl of cabbage, add spring mix, clementines, toasted cashews and 2 tbsp (1/4 cup) tangy ginger sauce. Toss to coat.
- Fuff rice with a fork. Stir in half the sesame seeds.
- Thinly slice chicken.
- Divide rice and salad between bowls.
- Top with chicken and avocado.
- Drizzle remaining tangy ginger sauce over top.
- Sprinkle cilantro and remaining sesame seeds over top.
1080
kcal
Calories
49
g
Fat
8
g
Saturated Fat
111
g
Carbohydrate
27
g
Sugar
11
g
Dietary Fiber
53
g
Protein
125
mg
Cholesterol
1640
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
5
mg
Iron
