Chicken and Shrimp Coconut Curry Stir-Fry
with Sesame-Cilantro Rice
Produit dans un établissement 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.
Ingrédients
2 pièce(s)
Poitrines de poulet
285 g
Crevettes
(Contient: Crevettes)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Poivron
113 g
Pois sucrés
113 g
Champignons
½ pièce(s)
Oignon jaune
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient: Soya Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
9 g
Fécule de maïs
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé, Triticale)
½ cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Poisson, Moutarde, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
1 pièce(s)
Concentré de bouillon de poulet
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim, then halve snap peas.
- Quarter mushrooms.
- Peel, then cut onion into 1/2-inch pieces.
- In a medium bowl, combine oyster sauce, cornstarch, soy sauce, broth concentrate and 3/4 cups (1 1/2 cups) cold water.
- Drain and rinse shrimp, then pat dry with paper towels.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add half the sesame oil, then mushrooms. Cook for 1-2 min, stirring occasionally, until starting to soften.
- Add snap peas, peppers, shrimp and prepared sauce. Cook for 3-4 min, stirring occasionally, until sauce has thickened and shrimp just turn pink. **
- Fluff rice with a fork, then stir in remaining sesame oil and 1 tbsp (2 tbsp) butter.
- Thinly slice chicken.
- To the pan with shrimp and veggies, add chicken. Toss to coat.
- Divide rice between plates. Top with chicken and shrimp stir-fry.
- Spoon any remaining sauce over top.
