Spicy Dragon Chicken
with Fragrant Sesame Oil Rice
These Dragon chicken and rice bowls may have you breathing fire! Hearty chicken is coated in a sweet, spicy and sticky sauce and topped off with crunchy, buttery cashews for the ultimate take out-inspired 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
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)
1 pièce(s)
Poivron
113 g
Pois sucrés
2 pièce(s)
Oignon vert
56 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Oeuf, Blé)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient: Soya Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 cs
Sauce au chili doux
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 cs
Ketchup
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Poisson, Moutarde, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- 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, 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim snap peas.
- Thinly slice green onion.
- In a medium bowl, combine oyster sauce, sweet chili sauce, ketchup, chili-garlic sauce and 1/4 cup (1/2 cup). (NOTE: This is your stir-fry sauce.)
- Reheat the same pan (from step 2) over medium-high.
- When hot, add half the sesame oil, then peppers and snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Add prepared stir-fry sauce. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the cashews, half the green onions and remaining sesame oil.
- Thinly slice chicken.
- To the pan with veggies and sauce, add chicken, then stir to coat.
- Divide rice between plates. Top with stir-fry.
- Sprinkle remaining cashews and remaining green onions over top.
