Chicken, Snap Pea and Pineapple Stir-fry
with Cashews and Green Onion Rice
This Asian-inspired dish features juicy chicken, pineapple, and cashews, served over fluffy green onion jasmine rice. What makes it a winner is the sweet and sour hoisin sauce that brings it all together.
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
95 g
Ananas
4 cs
Sauce hoisin
(Contient: Moutarde, Sésame, Soya Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé)
113 g
Pois sucrés
¾ tasse(s)
Riz au jasmin
2 pièce(s)
Oignon vert
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Oeuf, Lait, Sulfites, Blé, Soya, Moutarde, Arachides, Sésame)
2 cs
Sauce au chili doux
(Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé, Soya, Moutarde, Sésame, Noix)
18 g
Fécule de maïs
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Sulfites, Blé, Soya, Moutarde, Arachides, Sésame, Noix, Triticale)
113 g
Oignon rouge, tranché
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé, Soya, Moutarde)
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sel et Poivre*
Ustensiles
Instructions
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, thinly slice the green onions. Trim the peas. Cut pineapple into 1/2-inch pieces. Whisk together the hoisin-soy, cornstarch and sweet chili sauce in a medium bowl. Set aside.
Pat the chicken dry with paper towels, then arrange chicken on a foil-lined baking sheet. Toss with 1 tbsp oil. Season with salt and pepper. Broil in the middle of the oven, until cooked through, 8-10 min.**
While the chicken broils, heat a large non-stick pan over medium-high heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add sesame oil, then the peas, red onions and pineapple to the same pan. Cook, stirring often until tender-crisp, 2-3 minutes. Season with salt and pepper. When the chicken is cooked through, add to the pan with the veggies. Add the sauce from the medium bowl and bring up to a boil. Simmer, stirring occasionally, until slightly thickened, 1-2 min. Remove from heat.
Fluff the rice with a fork, then season with salt. Stir in the green onions. Divide rice between bowls. Top with the chicken and pineapple stir-fry. Drizzle over any remaining sauce left in the pan. Sprinkle over the cashews.
