Crispy Shallot Chicken Bowls
with Edamame
Swap out simple breacrumbs in this crispy chicken for savoury crispy shallots and toasty sesame seeds! The golden coating toasts on top of the chicken in the oven while the rest of the meal comes together with ease.
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
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Crustacés, Blé, Gluten)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Lait, Noix, Oeuf, Blé)
1 pièce(s)
Mini concombres
56 g
Edamames
(Contient: Soya)
½ cs
Sauce soya
(Contient: Blé, Soya, Sulfites Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
1 pièce(s)
Oignon vert
113 g
Chou rouge, émincé
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Moutarde, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Gluten)
Pas inclus dans votre livraison
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 for 7 min.
- Add edamame. Cook for 5-7 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in the package until broken into small crumbs (or finely chop if you prefer).
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- Add sesame seeds, then toss to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add chicken.
- To a large bowl, add 3 tbsp (6 tbsp) of the mayo. Set aside.
- Brush tops of chicken with remaining mayo. Sprinkle with shallots-sesame seed mixture, pressing to adhere.
- Roast the the middle of the oven for 14-16 min, until cooked through.**
- Remove from oven. Let rest 5 min before slicing.
- Meanwhile, halve cucumber, then thinly slice into half-moons.
- Thinly slice green onions.
- To large bowl with mayo, add soy sauce and vinegar. Mix to combine. Add cabbage, half the green onions and cucumber. Toss to coat.
- Fluff rice mixture with fork.
- Thinly slice chicken.
- Divide rice, slaw and chicken between bowls.
- Sprinkle remaining green onions over top.
