something high protein chicken
with Green Veggie Bulgur- Blé
- Soya
- Sulfites
- Noix de cajou
- Gluten
- Peut contenir des traces d’allergènes
- Crustacés
- Sésame
- Poisson
- Blé
- Lait
- Sulfites
- Oeuf
- Moutarde
- Noix
- Soya
- Arachides
- Triticale
Ingrédients : Poitrines de poulet biologique • Courgette • Boulgour (blé) (semoule de blé dur) • Mélange mirin-soya (soya) (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) • Chou frisé • Edamame (soya) • Tartinade d’abricots (sucres (sucre, purée d'abricot), eau, acide citrique, acide ascorbique) • Noix de cajou • Mélange d’épices moo shu (soya, blé, sulfites) (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) • Fécule de maïs.
Ingrédients
2 pièce(s)
Poitrines de poulet bio
½ tasse(s)
Boulgour
(Contient: Gluten, Peut contenir des traces d’allergènes, Blé)
56 g
Chou frisé, haché
56 g
Edamames
(Contient: Soya)
1 pièce(s)
Courgette
4 cs
Mélange mirin-soya
(Contient: Crustacés, Sésame, Poisson, Blé, Lait, Gluten, Sulfites, Oeuf, Moutarde, Peut contenir des traces d’allergènes, Soya)
2 cs
Confiture d'abricots
(Contient: Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson, Peut contenir des traces d’allergènes)
9 g
Mélange d'épices Moo Shu
(Contient: Peut contenir des traces d’allergènes, Soya, Sulfites, Lait, Moutarde, Noix, Arachides, Sésame, Blé)
28 g
Noix de cajou, hachées
(Contient: Soya, Sulfites, Blé, Oeuf, Lait, Moutarde, Arachides, Sésame, Peut contenir des traces d’allergènes, Noix de cajou)
9 g
Fécule de maïs
(Contient: Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. - Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Finely chop kale, discarding any larger ribs.
- Heat a large non-stick pan over medium.
- When hot, add cashews 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 plate. - While cashews toast, to a small bowl, add soy sauce mirin blend, half the apricot spread (use all for 4 servings) and 1 tbsp (2 tbsp) water.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and edamame. Season with salt and pepper. Cook for 4-5 min, stirring often, until tender-crisp.
- Add kale, half the Moo Shu Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-3 min, until tender. Transfer to a plate.
- While veggies cook, pat chicken dry with paper towels.
- Cut into 1/2 inch pieces.
- To a shallow bowl, add chicken, cornstarch and remaining Moo Shu Spice Blend. Season with salt and pepper. Toss to coat.
- Reheat pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Cook for 3-4 min, flipping occasionally, until golden.
- Add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- Stir veggies into bulgur.
- Divide bulgur between bowls.
- Top with chicken and any remaining sauce from the pan.
- Sprinkle cashews over top.
