Poitrines de poulet en dés sucrées et épicées à la coréenne
avec riz au sésame et concombre mariné- Soya
- Blé
- Sésame
- Sulfites
- Lait
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Sulfites
- Peut contenir des traces d’allergènes
- Noix
- Soya
- Blé
- Arachides
.
Ingrédients
340 g
Poitrine de poulet en dés
2 cs
Gochujang
(Contient: Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Peut contenir des traces d’allergènes, Soya, Blé)
1 cs
Vinaigre de riz assaisonné
(Contient: Peut contenir des traces d’allergènes, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
2 pièce(s)
Oignon vert
9 g
Graines de sésame
(Contient: Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides, Peut contenir des traces d’allergènes, Sésame)
1 pièce(s)
Concentré de bouillon de poulet
9 g
Mélange d'épices Moo Shu
(Contient: Peut contenir des traces d’allergènes, Soya, Sulfites, Lait, Moutarde, Noix, Arachides, Sésame, Blé)
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Mini concombres
1 pièce(s)
Concentré de bouillon de miso
(Contient: Crustacés, Moutarde, Sésame, Sulfites, Blé, Gluten, Oeuf, Lait, Poisson, Peut contenir des traces d’allergènes, Soya)
1 pièce(s)
Carotte
1 pièce(s)
Bok choy de Shanghai
Pas inclus dans votre livraison
1 cs
Huile*
2.5 cc
Sucre*
0.38 cc
Sel*
2 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water, chicken broth concentrate, half the Moo Shu Spice Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Peel, then halve carrots lengthwise. Cut into 1/4-inch half-moons.
- Cut cucumber into 1/2-inch rounds.
- Thinly slice green onions.
- To a small bowl, add gochujang, miso broth concentrate, 1 tsp (2 tsp) sugar and 1/3 cup (2/3 cup) water. Stir to combine.
- To a medium microwaveable bowl, add 1 tbsp (2 tbsp) vinegar, 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add cucumbers, then stir to combine.
- Place in fridge to cool.
- Heat a large non-stick pan over medium.
- When hot, add sesame seeds to the dry pan. Toast for 1-2 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, carrots and 1 tbsp (2 tbsp) water, then cover and cook for 2-3 min, until tender-crisp.
- Add bok choy and cook for 1-2 mins, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Reheat the pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining Moo Shu Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 3-4 min, turning occasionally, until golden.
- Reduce heat to medium-low, then add gochujang sauce mixture and 1 tbsp (2 tbsp) butter. Cook for 4-6 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- To the rice, add veggies, 1 tbsp (2 tbsp) butter, half the sesame seeds and half the green onions. Fluff rice with a fork and stir to combine.
- Thinly slice chicken.
- Divide rice between plates.
- Top with chicken and spoon remaining sauce over top.
- Sprinkle chicken with remaining sesame seeds and remaining green onions.
- Serve pickled cucumbers alongside.
If you opted to get diced chicken breast, season in the same way the recipe instructs you to season chicken thighs. When the pan is hot, cook for 3-4 min, turning occasionally, until golden. Reduce heat to medium-low, then add sauce mixture and butter. Cook for 4-6 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
