Poulet Kung Pao épicé
avec riz au gingembre et arachides
Voici notre version facile et épicée de ce classique! Les tendres morceaux de poulet débordent de saveur grâce à leur marinade, tandis que les arachides grillées y donnent de la texture!
Produit dans une installation 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
340 g
Hauts de cuisse de poulet, sans la peau
160 g
Poivron
200 g
Poivron vert
6 g
Ail
30 g
Gingembre
2 pièce(s)
Oignons verts
1 cc
Sauce aux piments et à l’ail
3 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
2 cs
Sauce au chili doux
¾ tasse(s)
Riz au jasmin
28 g
Arachides, hachées
(Contient Arachides)
2 cs
Fécule de maïs
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Pat chicken dry with paper towels. Cut chicken into 1-inch cubes then place in a medium bowl. Add 1 tbsp soy sauce (dbl for 4ppl) and half the cornstarch to medium bowl with chicken. Stir to combine. Season with salt and pepper. Set aside.
Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil , then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cup water (2 1/2 cups for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut bell peppers into 1/2-inch pieces. Thinly slice green onions. Peel, then mince or grate the garlic. Whisk remaining soy sauce, remaining cornstarch, sweet chili sauce, 1/2 tsp chili garlic sauce and 3/4-cup water (dbl both for 4ppl) in a medium bowl. (NOTE: Reference Heat Guide in Start Strong.)
Heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers and garlic. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to another plate.
Heat same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Cook, stirring occasionally, until browned, 4-5 min.** Stir in veggies and cornstarch mixture. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.
Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice among plates. Top with chicken, veggies and sauce. Sprinkle with peanuts and remaining green onions.