A quick and simple marinade made of soy, lime, and honey gives this chicken a sticky and sweet taste. The charred corn and pepper stir-fry adds a crunchy bite, while the fragrant rice rounds out the dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Red Onion, chopped
Sweet Bell Pepper
Chicken Broth Concentrate
Salt and Pepper*
Charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil. Wash and dry all produce.* In a medium pot, add 2 1/2 cups water and broth concentrate. Cover and bring to a boil over high heat. Meanwhile, roughly chop cilantro. Core, then cut bell peppers into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.
To boiling water, add rice and reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towel, then cut into 1/4-inch slices. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then onions and peppers. Cook, stirring occasionally, until softened, 2-3 min. Add corn. Cover and cook, stirring once halfway through cooking, until corn is 'charred' or dark golden-brown, 4-5 min.
Transfer veggies to a plate and cover to keep warm. To the same pan, add another 1/2 tbsp oil. Add half the chicken. Cook, stirring occasionally, until chicken is golden-brown, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining chicken.
When done, return first batch of chicken, honey and soy sauce to the pan. Cook, stirring together, until chicken is coated and sauce is reduced, 2-3 min. Remove pan from heat, then stir in lime zest and 1 tbsp lime juice. When rice is done, fluff with a fork. Stir in half the cilantro. Season with salt with pepper.
Répartir le riz, les légumes et le poulet dans les assiettes. Napper de la sauce restée dans la poêle. Saupoudrer du reste de coriandre et arroser du jus d'un quartier de lime, au goût.