Poulet au gingembre et aux noix de cajou
avec champignons et haricots verts
Sticky and sweet hoisin sauce is just the thing for this ginger and cashew chicken. We've kept the rest of your plate packed full of fresh flavours with mushrooms and green beans. The crowning jewels of this dish are the toasted cashew nuts which add the perfect crunch to a quick and easy weeknight stunner!
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
310 g
Filets de poitrines de poulet
28 g
Noix de cajou, hachées
(Contient Noix, Noix de cajou Peut contenir Soya, Moutarde, Oeuf, Blé, Noix, Arachides, Lait, Sésame, Sulfites)
cs
Sauce hoisin
(Contient Soya, Moutarde, Sésame Peut contenir Gluten, Lait, Noix, Sulfites, Blé, Sésame, Crustacés, Oeuf, Soya, Moutarde, Poisson)
1 pièce(s)
Concentré de bouillon de poulet
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
30 g
Gingembre
170 g
Haricots verts, parés
¾ tasse(s)
Riz au jasmin
113 g
Champignons
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
cc
Sel et Poivre*
cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* In a medium pot, add 10 1/2 cups hot water. Cover and bring to a boil over high heat. Meanwhile, peel, then zest or grate 2 tbsp ginger. Quarter the mushrooms. Thinly slice the green onions. Cut the beans off the steams, if needed. Cut the beans ih half. Pat chicken dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add the noodles to the medium pot of boiling water. Cook, uncovered, until tender, 1-2 min. Drain and rinse the noodles under cold running water.
Increase the heat to medium-high. When pan is hot, add 1 tbsp oil, then half the chicken. Cook, stirring occasionally, until chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer chicken to a plate. Repeat with another 1 tbsp oil and remaining chicken. When remaining chicken is done cooking, transfer to the same plate.
Add the mushrooms, ginger and green beans to the same pan. When the pan is hot, add 2 tbsp oil, then green beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Meanwhile, in a small bowl, whisk together the soy-hoisin, cornstarch, broth concentrate and 1/4 cup water.
Add the chicken, half the green onions and the sauce from the small bowl to the pan with the veggies. Cook stirring until the sauce thickens slightly and the veggies are coated, 1-2 min. Add the noodles and toss to combine.
Divide the ginger chicken stir-fry between bowls. Sprinkle over the remaining green onions and cashews.