Karaage-Inspired Chicken
with Cucumber Salad and Sriracha Mayo
Golden chicken bites get bold flavour from a quick marinade, then crisp up with ease! Rice and a quick veggie side quick and easy and give your chicken time to marinate and cook while you pull them together.
Produit dans une installation 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
310 g
Filets de poitrines de poulet
¾ tasse(s)
Riz au jasmin
113 g
Chou vert, émincé
1 pièce(s)
Mini concombres
1 pièce(s)
Oignon vert
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
2 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
2 cs
Sauce soya
(Contient Blé, Soya, Sulfites Peut contenir Gluten, Sésame, Oeuf, Sulfites, Moutarde, Lait, Crustacés, Soya, Poisson, Blé, Noix)
2 cc
Sriracha
(Peut contenir Sésame, Crustacés, Oeuf, Poisson, Blé, Lait, Sulfites, Gluten, Soya, Noix, Moutarde)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Arachides, Triticale, Noix, Sésame, Soya, Blé, Lait, Sulfites, Moutarde)
Pas inclus dans votre livraison
2.5 cs
Huile*
½ cc
Sucre*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Pat chicken dry with paper towels. Cut into 1-inch pieces.
- To a large bowl, add chicken, soy sauce, ginger-garlic puree and cornstarch. Season with salt and pepper. Toss to coat.
- Set aside to marinate.
- Meanwhile, 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.
- Cover and reduce heat to low.
- Cook for 12-14 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff with fork.
- Meanwhile, on a clean cutting board, thinly slice green onions.
- Cut cucumber in half, lengthwise. Cut into 1/4-inch half moons.
- In a separate large bowl, combine rice vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.
- In a small bowl, combine mayo and sriracha.
- Meawhile, heat a large non-stick skillet over medium-high.
- To a shallow dish, add Cream Sauce Spice Blend. Add chicken and toss to coat. Using your hands, press flour mixture into chicken to fully cover.
- When hot, to the pan, add 2 tbsp (4 tbsp) oil, then chicken.
- Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.**
- Divide rice between bowls.
- Top with slaw and chicken.
- Drizzle with sriracha mayo.
- Sprinkle with remaining green onions.