Speedy Ginger Peanut Chicken Buddah Bowl
with Sticky Edamame Rice3.5(7)
Calories
:
780 kcalProtéines
:
29g protéinesDurée de préparation
:
20 minutesDifficulty
:
MoyenRapido
Épicée (au goût)
Allergènes:
- Soya
- Arachides
- Blé
- Sulfites
- Sésame
- Blé
- Soya
- Lait
- Moutarde
- Arachides
- Poisson
- Oeuf
- Noix
- Crustacés
- Peut contenir des traces d’allergènes
- Gluten
Savour the vibrant flavours of this speedy chicken bowl. Tender chicken in a peanut-ginger sauce, paired with edamame sticky rice and a hint of chili (for the spice lovers!). A harmonious blend of sweet, savoury, and spicy that makes each bite a delightful adventure!
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
quantité par portion
200 g
Émincé protéiné à base de plantes
¾ tasse(s)
Riz collant
(Peut contenir : Sulfites, Sésame, Blé, Soya, Lait, Moutarde, Arachides, Poisson, Oeuf, Noix, Crustacés)
56 g
Edamames
(Contient: Soya)
1 pièce(s)
Beurre d'arachides
(Contient: Arachides)
4 cs
Sauce au gingembre
(Contient: Soya, Blé Peut contenir : Sulfites, Sésame, Lait, Moutarde, Poisson, Oeuf, Crustacés, Gluten)
56 g
Pois mange-tout
1 pièce(s)
Piment
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Bol à mélanger, moyen
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Fouet
•Grande poêle antiadhésive
•Petit bol
Instructions
1
- Add sticky rice to a medium bowl, then cover rice with water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add rice and edamame to the boiling water. Cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered.
2
- Trim, then halve peas.
- Finely chop chili, removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping chilies!)
- Add peanut butter and 1/2 cup (1 cup) warm water to the same medium bowl (used in step 1). Whisk until smooth.
- Add ginger sauce. Whisk to combine.
- Set aside.
3
- Pat chicken dry with paper towels.
- Season with salt and pepper.
4
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Transfer to a small bowl, then cover to keep warm.
5
- Add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders to the same pan. Sear until tenders are golden-brown and cooked through, 4-5 min per side.**
- Add peas and peanut-ginger mixture to the pan with chicken.
- Remove from heat, stirring often, until thickened slightly, 2-3 min.
- Season with salt and pepper, to taste.
6
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with chicken and snow pea mixture.
- Spoon over remaining sauce from the pan.
- Top with chilis, if desired.
