Sticky Lemon Chicken and ___ Jumbo Shrimp
with
Juicy shrimp and tender chicken with a sticky glaze are a tasty addition to these chow mein noodles. You may never order takeout again!
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
340 g
Poitrine de poulet en dés
285 g
Crevettes géantes
(Contient: Crevettes)
200 g
Nouilles chow mein
(Contient: Blé Peut contenir : Oeuf, Gluten)
30 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
3 pièce(s)
Miel
2 pièce(s)
Citron
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Oeuf, Gluten, Lait, Moutarde, Sésame, Sulfites, Crustacés, Poisson, Blé)
4 cs
Sauce au chili doux
(Peut contenir : Oeuf, Gluten, Noix, Lait, Moutarde, Sésame, Soya, Sulfites, Crustacés, Poisson, Blé)
2 pièce(s)
Oignon vert
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Soya, Sulfites)
2 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Poivron
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions.
- Add honey, lemon zest, half the soy sauce mirin blend, half the ginger-garlic puree, 1 tbsp (2 tbsp) lemon juice and 1/4 cup (1/2 cup) water to a small bowl. Stir to combine. [tester pls confirm lemon and water amt.]
- Pat chicken dry with paper towels. Season with salt and pepper.
- Add chicken and 2 tbsp (4 tbsp) Cream Sauce Spice Blend to a large bowl.Toss to coat. [tester please confirm this is enough to coat chicken and there is enough to thicken sauce.]
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 1-2 min per side, flipping once, until golden-brown.
- Reduce heat to medium. Add honey mixture .
- Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Season with salt and pepper, if you like.
- Transfer to clean bowl. Keep warm.
- Carefully wipe pan clean.
- Meanwhile, to the boiling water, add noodles.
- Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Drain and rinse noodles with warm water.
- Leave noodles in the colander to drain.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.
- Return the same pan (from Step 3) to medium-high, then add 1 tbsp (2 tbsp) oil.
- When hot, add shrimp. Cook for 3-4 min, stirring often, until shrimp is opaque and cooked through.**
- Transfer to plate.
- In same pan, add 1 tbsp (2 tbsp) oil then peppers and bok choy. Cook for 2-3 minutes until slightly softened.
- Add remaining ginger-garlic puree. Cook for 1 min, stirring, until fragrant.
- Add sweet chili sauce and remaining soy sauce mirin blend.
- Bring to a simmer.
- Once simmering, add noodles and shrimp. (NOTE: For 4 portions, transfer noodles, shrimp, veggie mixture and sauce to the large pot, then stir to coat.)
- Add half the green onions to pan. Toss for 1 min, until noodles are warmed through and coated in sauce.
- Divide noodles between bowls.
- Top with chicken.
- Sprinkle with remaining green onions.
- Squeeze a lemon wedge over top, if you like.
