
La star de ce sauté d’exception : les nouilles chow mein! Ces populaires nouilles aux œufs se trouvent en supermarché en version séchée ou fraîche; les deux sont également délicieuses! Ce soir, nous les accompagnons de poulet et d’une sauce sucrée salée. Un plat à savourer à chaque bouchée!
680 g
Filets de poitrines de poulet
30 g
Gingembre
¼ tasse(s)
Sauce soja
(Contient: Soya, Sulfites, Blé)
1 cs
Fécule de maïs
(Contient: Sulfites)
12 g
Ail
400 g
Nouilles chow mein
(Contient: Blé)
160 g
Poivron
2 pièce(s)
Oignons verts
170 g
Haricots verts
4 cs
Huile*
½ cc
Sel et Poivre*

Arrive bientôt!

While noodles cook, trim beans, then cut into 1-inch pieces. Peel, then finely grate 1 tbsp ginger. Core, then cut peppers into 1/2-inch slices. Thinly slice green onions. Peel, then mince or grate garlic. Whisk together soy sauce, cornstarch and 3/4 cup water in a medium bowl. Set aside. Pat chicken dry with paper towels, then season with salt and pepper.

Heat the same pan over medium-high heat. When hot, add beans and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate and set aside.

Using the same pan, add 1 tbsp oil, then chicken. Cook, stirring often, until cooked through, 6-7 min.** Add ginger and garlic. Cook, stirring often, until fragrant, 1 min. Add veggies and sauce from the medium bowl. Remove pan from heat and stir together, until sauce is slightly thickened, 2-3 min.

Divide crispy noodles between plates. Top with chicken stir-fry and sprinkle over green onions.