Something

Name: Something Over Oven Charred Veggies and Jasmine Rice
Total time: 35 min
Yield: 2
Ingredients: 2 pièce(s) Poitrines de poulet; ¾ tasse(s) Riz au jasmin; 113 g Champignons; 1 pièce(s) Courgette; 4 cs Mélange mirin-soya; 2 cs Confiture d'abricots; 9 g Mélange d'épices Moo Shu; 9 g Fécule de maïs; 9 g Graines de sésame; cs Huile*; 1 cs Beurre*; cc Sel*; cc Poivre*

Over Oven Charred Veggies and Jasmine Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Get ready to evoke your favourite foodcourt memories for tonight's dinner! A generous amount of mushroom sauce subtly sweetened by the flavour of apricot spread help to bolster the flavour of tender moo shu spiced chicken breast pieces.

Allergènes:

Soja

•Schwefeldioxide und Sulfite

•Hvede

•Sesamzaad

•Milk

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.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

¾ tasse(s)

Riz au jasmin

113 g

Champignons

1 pièce(s)

Courgette

4 cs

Mélange mirin-soya

2 cs

Confiture d'abricots

9 g

Mélange d'épices Moo Shu

9 g

Fécule de maïs

9 g

Graines de sésame

Pas inclus dans votre livraison

Huile*

1 cs

Beurre*

Sel*

Poivre*

Informations nutritionnelles

Énergie (kcal)690 kcal

Graisses13 g

dont saturés5 g

Glucides94 g

dont sucres17 g

Fibres3 g

Protéines48 g

Cholestérol140 mg

Sel950 mg

Gras Trans0.3 g

Potassium1100 mg

Calcium75 mg

Fer4 mg

Ustensiles

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Plaque de cuisson

•Grande poêle antiadhésive

•Assiette peu profond

Instructions

Add 1 cup (2 cups) water (1 tbsp) 2 tbsp butter and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.

Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Add zucchini, half the Moo Shu Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt pepper. Toss to coat.
Roast in the bottom of the oven, stirring halfway until tender-crisp and golden, 15-17 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Thinly slice mushrooms.
Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1-inch peices. Add chicken, cornstarch and remaining Moo Shu Spice Blend to a shallow dish. Season with salt and pepper. Toss to coat.

Reheat the pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms. Cook, stirring often until softened and golden, 3-4 min. Transfer to a plate
Reheat the pan over med-high. Add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**