Poitrine de poulet rôti et champignons glacés à la sauce teriyaki
avec riz aux carottes et au sésame- Soya
- Blé
- Sésame
- Sulfites
- Lait
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
.
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)
113 g
Champignons
1 pièce(s)
Carotte
2 pièce(s)
Oignon vert
4 cs
Sauce teriyaki
(Contient: Soya, Blé, Sésame, Sulfites Peut contenir : Oeuf, Sésame, Blé, Gluten, Sulfites, Poisson, Lait, Crustacés, Moutarde)
4 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
11 g
Mélange d'épices asiatique au sésame
(Contient: Sésame Peut contenir : Blé, Lait, Moutarde, Arachides, Soya, Sulfites, Noix)
1 pièce(s)
Miel
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.06 cc
Sel*
0.13 cc
Poivre*
Instructions
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 1 cup (2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. While the pan heats, pat chicken dry with paper towels. Season with remaining garlic salt, half the Asian Sesame Spice Blend and pepper.
- When hot, add chicken. Sear for 1-2 minutes per side, until golden.
- Transfer chicken to an unlined baking sheet. Rinse and wipe out pan. Roast in the middle of the oven for 12-14 min, until cooked through.**
- While chicken cooks, peel, then halve carrot lengthwise. Cut into 1/4-inch thick half moons.
- Reheat the same pan over medium-low.
- WHen hot, add 1/2 tbsp (1 tbsp) oil, 2 tbsp (1/4 cup) water, carrots and remaining Asian Sesame Spice Blend.
- Cook, for 5-7 min stirring often until carrot is tender and liquid has absorbed.
- Transfer to a bowl and cover to keep warm.
- While carrots cook, thinly slice mushrooms.
- Thinly slice green onions.
- Let the chicken rest on a cutting board for 5 min before slicing.
- While chicken rests, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
- Add mushrooms. Season with salt and pepper. Cook, for 3-5 min stirring often until tender and golden.
- Remove pan from heat. Stir in teriyaki sauce, honey and 1 tbsp (2 tbsp) water.
- Fluff rice with a fork. Stir in half the green onions and carrots.
- Thinly slice chicken.
- Divide rice between plates.
- Top with chicken.
- Spoon mushroom teriyaki sauce overtop.
- Sprinkle remaining green onions overtop.
If you've opted to get chicken breasts, sear 1-2 minutes per side, then decrease the roast time to 12-14 min.**
