something quick chicken
with Zingy Slaw and Fragrant Rice
Chicken sauteed in golden turmeric pays homage to this beloved southeast Asian street food. Complete with that same tangy-sweet peanut sauce for a full on flavour blast!
Produit dans un établissement 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
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
170 g
Mélange pour salade de chou
1 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Oignon vert
4 g
Mélange d'épices cumin-curcuma
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Sulfites, Soya)
2 cs
Sauce au chili doux
(Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
2 pièce(s)
Beurre d'arachides
(Contient: Arachides)
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Oeuf, Lait, Moutarde, Poisson, Sésame, Blé)
3 cs
Vinaigre de riz assaisonné
(Peut contenir : Oeuf, Lait, Moutarde, Poisson, Noix, Sésame, Blé, Soya)
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Oeuf, Lait, Moutarde, Noix, Sésame, Sulfites, Soya, Gluten)
340 g
Poitrine de poulet en dés
Pas inclus dans votre livraison
cs
Beurre*
(Contient: Lait)
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- To a large bowl, add coleslaw mix, 2.5 tbsp (5 tbsp) vinegar, half the sweet chilli sauce and half the peanuts. Season with salt and pepper. Toss to mix.
- To a medium bowl, add peanut butter and 2 tbsp (1/4 cup) warm water. Stir for 30 seconds until smooth.
- Add soy sauce, remaining sweet chili sauce, remaining peanuts, and remaining vinegar. Season with salt and pepper. Stir to mix.
- Thinly slice green onions.
- Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1/2-inch pieces. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-7 min stirring occasionally until chicken is cooked through.**
- Add bok choy, cumin-turmeric spice blend, ginger-garlic puree and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook for 1-2 min, stirring often until veggies are tender-crisp.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice, chicken, and slaw between plates.
- Drizzle peanut sauce overtop.
- Sprinkle remaining green onions overtop.
