Carb Smart Miso Chicken
with Garlicky Veggies
Miso adds loads of umami to this savoury, carb smart chicken dish. Tender-crisp stir-fried veggies round out the meal perfectly!
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
2 pièce(s)
Gousses d'ail
1 pièce(s)
Concentré de bouillon de miso
(Contient Soya Peut contenir Crustacés, Moutarde, Sésame, Sulfites, Blé, Gluten, Oeuf, Lait, Poisson)
2 pièce(s)
Oignon vert
1 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Carotte
9 g
Mélange d'épices Moo Shu
(Contient Soya, Sulfites, Blé Peut contenir Lait, Moutarde, Noix, Arachides, Sésame)
1 pièce(s)
Poivron
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Gluten, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Oeuf, Soya, Sésame)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, wash and dry all produce.
- Cut bok choy into 1/2-inch pieces.
- Rinse bok choy to wash away any dirt.
- Thinly slice green onions.
- Peel, then halve carrot, lengthwise. Cut into 1/4-inch half moons.
- Core, then cut bell pepper into 1/4 inch strips.
- Peel, then mince or grate garlic.
- In a small bowl, combine broth concentrate, vegetarian oyster sauce and 1/2 cup (3/4 cup) water.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, carrots, red peppers, and bok choy. Cook for 2-3, stirring often, until tender-crisp.
- Add garlic and half the green onions. Cook for 30 sec, until fragrant.
- Remove from heat, then transfer veggies to a plate.
- Carefully wipe pan clean.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Season with Moo Shu Spice Blend, salt and pepper.
- Reheat the pan (from step 3), over medium. Add 1 tbsp (2 tbsp) oil, then chicken. Cook for 5-7 min on one side, until browned. Flip chicken, then cover and continue cooking for another 5-7 min, until cooked through.**
- Transfer to a cutting board. Cover and set aside to rest, 3-5 min.
- Heat the same pan (from step 4), over medium heat, then add miso mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- Thinly slice chicken. Stir any chicken resting juices into sauce.
- Divide chicken and veggies between plates.
- Drizzle sauce over top, then sprinkle with remaining green onions.