Sticky Hoisin Chicken
with Buttery Steamed Rice- Soya
- Sésame
- Moutarde
- Lait
- Blé
- Sulfites
Freshly ground garlic packs the punch for tonight's Chicken dinner! Oh, and did we mention it's also topped with sticky hoisin and crispy shallots... ya, we did that!
Ingrédients
680 g
Filets de poitrines de poulet
4 cs
Sauce hoisin
(Contient : Soya, Sésame, Moutarde)
¾ tasse(s)
Riz au jasmin
2 pièce(s)
Oignons verts
56 g
Échalotes frites
(Contient : Blé)
1 pièce(s)
Carotte
1 cs
Sauce soja
(Contient : Soya, Blé, Sulfites)
2 cs
Purée de gingembre et d’ail
0.06 cc
Sel
7 g
Coriandre
113 g
Pois sucrés
Non inclus dans la livraison
2 cs
Beurre non salé*
(Contient : Lait)
0.06 cc
Poivre*
2 cs
Huile*
Ustensiles
Instructions
Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, thinly slice green onions.Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons.
Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer to a plate.
Heat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then carrots. Cook, stirring often, until tender-crisp, 3-4 min.Stir in chicken, ginger-garlic puree, hoisin, soy sauce and 1/4 cup (1/2 cup) water.Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Stir half the green onions into rice.Divide rice between bowls.Spoon stir-fry over rice.Sprinkle crispy shallots and remaining green onions over top.
If you've opted for double chicken, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of chicken. (NOTE: Don't overcrowd the pan. Cook chicken in batches as needed, using 1 tbsp oil per batch.)
