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
4 pièce(s)
Haut de cuisse de poulet
¾ tasse(s)
Riz basmati
4 cs
Farine tout usage
(Contient Blé)
160 g
Poivron
3 pièce(s)
Céleri
6 g
Ail
15 g
Gingembre
2 pièce(s)
Oignons verts
1 cs
Sauce aux piments et à l’ail
2 cs
Sauce soja
(Contient Soya, Blé)
2 cs
Sauce au chili doux
28 g
Arachides, hachées
(Contient Arachides)
Pas inclus dans votre livraison
2 cs
Huile*
0.31 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut celery into 1/4-inch slices crosswise. Thinly slice green onions. Peel, then mince or grate garlic. Whisk together soy sauce, sweet chili sauce, chili garlic sauce and 1/3 cup water (dbl for 4 ppl) in a medium bowl.
Heat a large non-stick pan over medium heat. Add 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 the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and celery. Cook, stirring often, until tender-crisp, 4-5 min. Add garlic and cook, stirring often, until fragrant, 1 min. Transfer veggies to another plate.
Combine flour, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to flour mixture, then toss to coat. Press flour mixture into chicken to coat completely. Heat a large non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning pieces occasionally, until golden-brown and cooked through, 6-8 min.
Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with chicken, veggies and sauce. Sprinkle peanuts and remaining green onions over top.