Cal Smart Spicy Apricot Chicken
with Sauteed Bok Choy
Slightly tangy with some heat, this apricot chicken channels that classic sweet-and-sour chicken delivery order we all know and love! Well, put your phone down because you've got it covered!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz basmati
2 pièce(s)
Bok choy de Shanghai
4 g
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
2 cs
Confiture d'abricots
(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
1 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
4.5 g
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- In a small bowl, whisk together apricot spread, vinegar, soy sauce, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. [tester, start with half the water - not sure about amount of liquid to match with half the cornstarch]
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Remove from heat. Transfer chicken to plate.
- Reheat the same pan (from step 3) over medium-high. Add 1/2 tbsp (1 tbsp) oil, then bok choy, garlic and 1/4 tsp chili flakes. (TIP: Use 1/8 tsp chili flakes for a milder flavour and 1/2 tsp for spicy!) Cook for 1 min, stirring occasionally, until fragrant and bok choy is slightly softened. Season with remaining garlic salt and pepper.
- Add sauce mixture and return chicken to pan. Cook for 1-2 min, stirring often, until chicken is warmed through, bok choy is tender-crisp and sauce thickens slightly.
- Divide rice, chicken, bok choy and sauce between bowls.
- Sprinkle with green onions.