Sticky Lemon Chicken and ___ Jumbo Shrimp

Name: Sticky Lemon Chicken and ___ Jumbo Shrimp with
Total time: 40 min
Yield: 2
Cuisine: Chinoise
Ingredients: 310 g Poitrine de poulet en dés; 285 g Crevettes géantes; 200 g Nouilles chow mein; 30 g Mélange d'épices pour sauce crémeuse; 3 pièce(s) Miel; 2 pièce(s) Citron; 4 cs Mélange mirin-soya; 4 cs Sauce au chili doux; 2 pièce(s) Oignon vert; 2 cs Purée de gingembre et d’ail; 2 pièce(s) Bok choy de Shanghai; 1 pièce(s) Poivron; 2 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*

with

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Juicy shrimp and tender chicken with a sticky glaze are a tasty addition to these chow mein noodles. You may never order takeout again!

étiquettes:

Familiale

•Rapido

Allergènes:

Shrimp

•Hvede

•Soja

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.

Durée de préparation40 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

310 g

Poitrine de poulet en dés

285 g

Crevettes géantes

200 g

Nouilles chow mein

30 g

Mélange d'épices pour sauce crémeuse

3 pièce(s)

Miel

2 pièce(s)

Citron

4 cs

Mélange mirin-soya

4 cs

Sauce au chili doux

2 pièce(s)

Oignon vert

2 cs

Purée de gingembre et d’ail

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*

Informations nutritionnelles

Énergie (kcal)950 kcal

Graisses22 g

dont saturés3.5 g

Glucides117 g

dont sucres41 g

Fibres6 g

Protéines69 g

Cholestérol305 mg

Sel2980 mg

Potassium1350 mg

Calcium250 mg

Fer7.5 mg

Ustensiles

•Zesteur

•Petit bol

•Passoire

•Grand bol

•Grande poêle antiadhésive

•Bol à mélanger, moyen

•Passoire

•Grande casserole

•Cuillères à mesurer

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.