avec salade de concombres et mayo à la sriracha
Ingrédients : Filets de poulet • Riz au jasmin • Chou vert • Concombre • Sauce soya (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) (soya, sulfites, blé) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Fécule de maïs • Vinaigre de riz (vinaigre de riz, sucre, sel) • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Oignon vert.
Allergens
Utensils
Tags
Filets de poitrine de poulet
320 g
Riz au jasmin
0.75 cup
Chou vert, émincé
113 g
Green Onion
1 unit(s)
Purée de gingembre et d’ail
2 tbsp
Fécule de maïs
18 g
Mayonnaise
2 tbsp
Vinaigre de riz assaisonné
1 tbsp
Sauce soya
2 tbsp
Sriracha
2 tsp
Mélange d'épices pour sauce crémeuse
10 g
Mini concombres
1 unit(s)
Huile*
2.5 tbsp
Sucre*
0.5 tsp
Sel*
0.19 tsp
Poivre*
0.125 tsp
- Before starting, wash and dry all produce.
- Pat chicken dry with paper towels. Cut chicken into 1-inch pieces.
- To a large bowl, add chicken, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat, then set aside to marinate.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) 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 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar.
- In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- On a clean cutting board, thinly slice green onion.
- Cut cucumber in half lengthwise, then thinly slice into half-moons.
- To the large bowl with dressing, add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend and chicken. Seal the bag, then toss to coat each piece of chicken.
- When the pan is hot, add 2 tbsp oil, then chicken. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
- Cook for 7-9 min, flipping occasionally, until golden and cooked through.**
- Fluff rice with a fork, then stir in remaining green onions.
- Divide rice between bowls.
- Top with slaw and chicken.
- Drizzle with sriracha mayo.
820
kcal
Calories
33
g
Fat
5
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
2
g
Dietary Fiber
46
g
Protein
135
mg
Cholesterol
1970
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
50
mg
Calcium
3
mg
Iron
