Speedy Sesame Chicken Stir-Fry
with Beans, Carrots and Rice
étiquettes:
Rapido
•Familiale
Allergènes:
Soya
•Blé
•Sésame
•Sulfites
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 cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
250 g
Poulet haché
4 cs
Sauce au gingembre
(Contient Soya, Blé Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
2 cs
Sauce tahini
(Contient Soya, Sésame Peut contenir Oeuf, Poisson, Lait, Moutarde, Sulfites, Blé, Crustacés)
1 cs
Huile de sésame
(Contient Sésame)
113 g
Pois sucrés
½ pièce(s)
Oignon rouge
56 g
Carotte, en juliennes
¾ tasse(s)
Riz au jasmin
9 g
Graines de sésame
(Contient Sésame)
½ cs
Sauce soya
(Contient Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
Informations nutritionnelles
Énergie (kcal)910 kcal
Graisses45 g
dont saturés8 g
Glucides93 g
dont sucres14 g
Fibres9 g
Protéines40 g
Cholestérol110 mg
Sel840 mg
Gras Trans0.1 g
Potassium1100 mg
Calcium100 mg
Fer7.5 mg
Ustensiles
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Grande poêle antiadhésive
Instructions
1
- 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, peel, then slice half the onion (use whole onion for 4 ppl) into 1/4-inch slices.
- Trim peas.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden (fragrant), 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- Add half the sesame oil, then onions to the same pan (used in step 3). Cook, stirring often, until softened, 1-2 min.
- Add peas and 1 tbsp (2 tbsp) water and peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
5
- Add remaining sesame oil to the pan, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Return veggies to pan.
- Add carrots, ginger sauce, soy, tahini and 1/3 cup (2/3 cup) water to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Remove the pan from heat.
- Season with salt and pepper to taste.
6
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls.
- Top with chicken stir-fry.
- Sprinkle over remaining sesame seeds.