Sticky Hoisin Chicken

Name: Sticky Hoisin Chicken with Buttery Steamed Rice
Total time: 30 min
Yield: 2
Cuisine: Asiatique
Ingredients: 680 g Filets de poitrines de poulet; 4 cs Sauce hoisin; ¾ tasse(s) Riz au jasmin; 2 cs Beurre non salé*; 2 pièce(s) Oignons verts; 56 g Échalotes frites; 1 pièce(s) Carotte; 1 cs Sauce soja; 2 cs Purée de gingembre et d’ail; 0.06 cc Sel; 0.06 cc Poivre*; 2 cs Huile*; 7 g Coriandre; 113 g Pois sucrés

with Buttery Steamed Rice

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

Freshly ground garlic packs the punch for tonight's Chicken dinner! Oh, and did we mention it's also topped with sticky hoisin and crispy shallots... ya, we did that!

Allergènes:

Soya

•Sésame

•Moutarde

•Lait

•Blé

•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 préparation30 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

680 g

Filets de poitrines de poulet

4 cs

Sauce hoisin

¾ tasse(s)

Riz au jasmin

2 pièce(s)

Oignons verts

56 g

Échalotes frites

1 pièce(s)

Carotte

1 cs

Sauce soja

2 cs

Purée de gingembre et d’ail

0.06 cc

Sel

7 g

Coriandre

113 g

Pois sucrés

Pas inclus dans votre livraison

2 cs

Beurre non salé*

0.06 cc

Poivre*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)225 kcal

Énergie (kJ)942 kJ

Graisses1 g

Glucides50 g

dont sucres14 g

Fibres2 g

Protéines6 g

Sel1 mg

Ustensiles

•Casserole moyenne

•Verre doseur

•Cuillères à mesurer

•Essuie-tout

•Éplucheur

•Grande poêle antiadhésive

Instructions

Before starting, wash and dry all produce. 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 cut carrot in half lengthwise, then into 1/4-inch half-moons.

Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. 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.

Heat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then carrots. Cook, stirring often, until tender-crisp, 3-4 min.Stir in chicken, ginger-garlic puree, hoisin, soy sauce and 1/4 cup (1/2 cup) water.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 for double chicken, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of chicken. (NOTE: Don't overcrowd the pan. Cook chicken in batches as needed, using 1 tbsp oil per batch.)