Honey-Miso Glazed Chicken
with Sesame Green Beans
Ingrédients : Filets de poulet • Carottes • Riz au jasmin • Bok choy • Oignon vert • Miel • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Graines de sésame • 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) • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Carotte
1 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
1 pièce(s)
Miel
1 pièce(s)
Concentré de bouillon de miso
(Contient Soya Peut contenir Crustacés, Moutarde, Sésame, Sulfites, Blé, Gluten, Oeuf, Lait, Poisson)
9 g
Graines de sésame
(Contient Sésame Peut contenir Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
½ cs
Sauce soya
(Contient Blé, Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
Pas inclus dans votre livraison
2 cs
Huile*
0.38 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, 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.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice.
- Cover and reduce heat to low.
- Cook for 12-14 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut carrot in half, lengthwise. Cut into 1/4-inch half-moons.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, 1/4 cup (1/3 cup) water, and carrots. Cook for 3-4 min, stirring occasionally, until tender-crisp and water is absorbed.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender.
- Add garlic and half the garlic salt. Cook for 1 min, stirring, until fragrant.
- Remove pan from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- In a small bowl, combine honey, miso broth concentrate, soy sauce and 2 tbsp (4 tbsp) water.
- Reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear for 3-4 min per side, until tenders are golden and cooked through.**
- Add miso mixture. Cook for 1-2 min, turning occasionally, until chicken is coated and glaze thickens slightly.
- Add half the green onions to rice. Fluff with fork.
- Divide rice, veggies and chicken between plates.
- Drizzle chicken with any remaining glaze from pan.
- Sprinkle veggies with sesame seeds.
- Sprinkle with remaining green onions.