Spicy Brazilian-Style Coconut Chicken
with Carrot Rice
If you love spice, this recipe is for you! Hearty chicken is coated in a spicy-sweet glaze, served atop a bed of herbaceous green onion rice and stir-fried veggies for a sriracha-mazing meal.
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
270 g
Hauts de cuisse de poulet
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
2 pièce(s)
Bok choy de Shanghai
56 g
Edamames
(Contient: Soya)
1 pièce(s)
Oignon vert
4 cs
Sauce hoisin
(Contient: Soya, Moutarde, Sésame Peut contenir : Poisson, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Lait, Noix, Oeuf, Blé)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Poisson, Moutarde, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
2 cc
Sriracha
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
11 g
Mélange d'épices asiatique au sésame
(Contient: Sésame Peut contenir : Moutarde, Soya, Sulfites, Arachides, Lait, Noix, Blé)
Ustensiles
Instructions
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onions.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- Meanwhile, in a medium bowl, combine hoisin sauce, vinegar, sriracha, Asian Sesame Blend and 1/4 cup (1/2 cup) water.
- When hot, add half the sesame oil and bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add 1 tbsp (2 tbsp) oil, then chicken. Cook 5 - 6 min per side, stirring occasionally, until golden.**
- Add hoisin-sriracha sauce. Cook for 1-2 min, flipping chicken occasionally, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onions and remaining sesame oil.
- Divide edamame rice between bowls. Top with chicken and bok choy.
- Spoon any remaining sauce over top.
- Sprinkle with remaining green onions.
