Honey-Soy Chicken Stir-Fry

Name: Honey-Soy Chicken Stir-Fry with Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Chinoise
Ingredients: 1 pièce(s) Tofu; ¾ tasse(s) Riz au jasmin; 1 pièce(s) Oignon vert; 1 pièce(s) Poivron; 2 pièce(s) Miel; 2 cs Sauce soya; pièce(s) Ail, bulbe; 3 pièce(s) Gousses d'ail; 1 pièce(s) Bok choy de Shanghai; 9 g Fécule de maïs; 28 g Échalotes frites; 0.37 cc Sel*; 2 cs Beurre non salé*; 0.13 cc Poivre*; 2 cs Huile*

with Jasmine Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Sweet honey and savoury soy provide delightful flavour contrast and balance in this east weeknight stir-fry.

étiquettes:

Rapido

•Familiale

Allergènes:

Soja

•Schwefeldioxide und Sulfite

•Hvede

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 préparation25 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

1 pièce(s)

Tofu

¾ tasse(s)

Riz au jasmin

1 pièce(s)

Oignon vert

1 pièce(s)

Poivron

2 pièce(s)

Miel

2 cs

Sauce soya

pièce(s)

Ail, bulbe

3 pièce(s)

Gousses d'ail

1 pièce(s)

Bok choy de Shanghai

9 g

Fécule de maïs

28 g

Échalotes frites

Pas inclus dans votre livraison

0.37 cc

Sel*

2 cs

Beurre non salé*

0.13 cc

Poivre*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)810 kcal

Graisses40 g

dont saturés14 g

Glucides95 g

dont sucres18 g

Fibres3 g

Protéines23 g

Cholestérol30 mg

Sel1040 mg

Gras Trans0.5 g

Potassium450 mg

Calcium650 mg

Fer5 mg

Ustensiles

•Passoire

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Fouet

•Petit bol

Instructions

Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 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.

Meanwhile, thinly slice green onions.
Peel, then mince or grate garlic.
Core, then cut pepper into 1/4-inch pieces.
Cut bok choy into 1/2-inch pieces.

Pat chicken dry with paper towels, then cut into bite-sized pieces. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer to a plate.

Meanwhile, add honey, soy sauce, garlic, cornstarch and 1/4 cup (1/2 cup) water to a small bowl. Season with salt and pepper, then whisk to combine.

Heat the same pan (from step 3) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers and bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
Stir in chicken and honey-soy sauce.
Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)

Stir half the green onions into rice.
Divide rice between bowls.
Spoon stir-fry over rice.
Sprinkle crispy shallots and remaining green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate.