Chinese Salt and Pepper Inspired Chicken Nuggets
with Snow Peas and Ginger Sauce
étiquettes:
Familiale
Allergènes:
Soya
•Blé
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.
Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
280 g
Hauts de cuisse de poulet
1 cc
Poivre noir concassé
4 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
¾ tasse(s)
Riz au jasmin
4 cs
Sauce au gingembre
(Contient Soya, Blé Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
56 g
Pois mange-tout
1 pièce(s)
Oignon rouge
Informations nutritionnelles
Énergie (kcal)600 kcal
Graisses7 g
dont saturés1.5 g
Glucides101 g
dont sucres13 g
Fibres3 g
Protéines35 g
Cholestérol130 mg
Sel530 mg
Gras Trans0 g
Potassium550 mg
Calcium50 mg
Fer4.5 mg
Instructions
1
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
2
- Meanwhile, trim peas.
- Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 ppl).
3
- Add 1/2 tbsp (1 tbsp) Chicken Salt, 1/2 tsp (1 tsp) Cracked Pepper and cornstarch to a zip-top bag. Shake to combine, then open bag.
- Pat chicken dry with paper towels, then cut into 1-inch slices.
- Add chicken to zip-top bag, then close and shake bag to coat chicken completely.
4
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until browned, 4-5 min.**
- Transfer to a paper-towel lined plate.
5
- Add onions and peas to the pan. Cook, stirring often, until tender-crisp, 3-4 min.
- Season with salt and pepper.
6
- Divide rice, chicken and veggies between plates.
- Drizzle over ginger sauce.