Speedy Chicken Stir-Fry
with Broccoli and Carrot Fried Rice
Crusted in cornstarch and sesame for an ultra-crispy coating! Broccoli and carrot fried rice and a sticky hoisin glaze bring the perfect amount of umami!
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
56 g
Carotte, en juliennes
227 g
Brocoli
4 cs
Sauce hoisin
(Contient Moutarde, Sésame, Soya Peut contenir Sulfites, Crustacés, Oeuf, Poisson, Lait)
1 cs
Graines de sésame
(Contient Sésame)
2 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
2 pièce(s)
Oignon vert
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
Pas inclus dans votre livraison
4 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While the rice cooks, Cut broccoli into bite-size pieces. Thinly slice the green onions. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 8-10 min.
While broccoli roasts, 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. Open up chicken like a book. Season both sides with salt and pepper. Add cornstarch and sesame seeds to a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into sesame mixture to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, on one side, until golden-brown, 4-5 min. Flip each piece and add another 1 tbsp oil. Pan-fry, until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch). Transfer to a foil-lined baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice, soy, roasted broccoli and carrots. Cook, stirring occasionally until any liquid has absorbed and rice is starting to turn brown, 2-3 min.
Thinly slice chicken. Divide rice between plates. Top with chicken, then drizzle hoisin sauce overtop. Sprinkle green onions over top.