Sticky Lemon Chicken and ___ Jumbo Shrimp
with- Crevettes
- Blé
- Soya
- Peut contenir des traces d’allergènes
- Oeuf
- Gluten
- Noix
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Crustacés
- Poisson
- Blé
Juicy shrimp and tender chicken with a sticky glaze are a tasty addition to these chow mein noodles. You may never order takeout again!
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
Non inclus dans la livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Matériel
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.
