Quick Chicken Bulgogi Bowl
with Steamed Rice and Sesame Bok Choy
étiquettes:
Rapido
•Épicé
Allergènes:
Soya
•Sésame
•Blé
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
DifficultéIntermédiaire
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
4 cs
Mélange mirin-soya
(Contient Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites, Blé, Crustacés)
1 cs
Huile de sésame
(Contient Sésame)
2 cs
Gochujang
(Contient Soya, Blé Peut contenir Lait, Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson)
¾ tasse(s)
Riz au jasmin
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
9 g
Graines de sésame
(Contient Sésame)
2 pièce(s)
Bok choy de Shanghai
Informations nutritionnelles
Énergie (kcal)890 kcal
Graisses37 g
dont saturés6 g
Glucides88 g
dont sucres10 g
Fibres8 g
Protéines56 g
Cholestérol125 mg
Sel1800 mg
Gras Trans0 g
Potassium1100 mg
Calcium150 mg
Fer6.5 mg
Instructions
1
- Using a strainer, rinse rice until water runs clear.
- Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, 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 the pot from heat. Set aside, still covered.
2
- Meanwhile, cut bok choy into 1/2-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add soy-mirin blend, gochujang and 1 tsp sugar (dbl for 4 ppl) to a small bowl, then whisk to combine.
- Set aside.
- Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)
- Season with half the garlic salt and pepper.
3
- Add half the sesame oil to the pan, then the bok choy.
- Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer bok choy to a plate, then cover to keep warm.
4
- Heat a large non-stick pan over medium-high heat.
- When hot, add remaining sesame oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 4-5 min per side. **
5
- Add sauce to the pan with chicken.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
6
- Fluff rice with a fork, then season with remaining garlic salt.
- Divide rice between bowls.
- Top with bok choy and chicken.
- Drizzle over the sauce.
- Sprinkle over sesame seeds.