Cal Smart Spicy Apricot Chicken
with Sauteed Bok Choy- Soya
- Sulfites
- Blé
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Triticale
- Gluten
Slightly tangy with some heat, this apricot chicken channels that classic sweet-and-sour chicken delivery order we all know and love! Well, put your phone down because you've got it covered!
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
2 pièce(s)
Bok choy de Shanghai
4 g
Flocons de piment
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
2 cs
Confiture d'abricots
(Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Oeuf, Lait, Moutarde, Poisson, Noix, Sésame, Blé, Soya)
1 cs
Sauce soya
(Contient: Soya, Sulfites, Blé Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Sésame, Blé, Sulfites, Soya, Gluten)
2 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
4.5 g
Fécule de maïs
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- In a small bowl, whisk together apricot spread, vinegar, soy sauce, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. [tester, start with half the water - not sure about amount of liquid to match with half the cornstarch]
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Remove from heat. Transfer chicken to plate.
- Reheat the same pan (from step 3) over medium-high. Add 1/2 tbsp (1 tbsp) oil, then bok choy, garlic and 1/4 tsp chili flakes. (TIP: Use 1/8 tsp chili flakes for a milder flavour and 1/2 tsp for spicy!) Cook for 1 min, stirring occasionally, until fragrant and bok choy is slightly softened. Season with remaining garlic salt and pepper.
- Add sauce mixture and return chicken to pan. Cook for 1-2 min, stirring often, until chicken is warmed through, bok choy is tender-crisp and sauce thickens slightly.
- Divide rice, chicken, bok choy and sauce between bowls.
- Sprinkle with green onions.
