VH Sweet Sour Crispy Chicken Rice Bowls
with Garlicky Green Beans
Savour the crunch of perfectly panko-crusted chicken, complemented by the irresistible tang of VH sweet and sour sauce. Accompanied by a medley of garlic-infused veggies, this dish promises a symphony of flavours and textures that will leave your taste buds delighted.
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
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
170 g
Haricots verts
1 pièce(s)
Œuf
(Contient: Oeuf)
⅔ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
2 pièce(s)
Gousses d'ail
2 pièce(s)
Oignon vert
9 g
Mélange d'épices Moo Shu
(Contient: Blé, Soya, Sulfites Peut contenir : Moutarde, Sésame, Arachides, Lait, Noix)
Pas inclus dans votre livraison
2 cs
Farine tout usage*
(Contient: Gluten)
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Beurre non salé*
(Contient: Lait)
Ustensiles
Instructions
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) 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, pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Open up chicken like a book. Season both sides with Moo shu spice blend, salt and pepper.
- Whisk together egg and 2 tbsp (4 tbsp) VH Sweet and Sour sauce together in a medium bowl.
- Pour panko into a shallow dish.
- Sprinkle 1 tbsp flour over each chicken breast.
- Working with one chicken breast at a time, press both sides into egg mixture , then into panko to coat completely.
- Transfer chicken to a plate.
- Heat a large non-stick pan over medium-high heat. When hot, add 3 tbsp (6 tbsp) oil, then chicken. Sear until golden-brown,2-3 min per side.
- Remove from heat and transfer chicken to an unlined baking sheet. Bake in the top of the oven until golden brown and cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice green onions.
- Re-heat the large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork. Stir in half the green onions and season with salt.
- Divide rice, beans and chicken between plates.
- Drizzle as much VH Sweet and Sour Sauce over chicken as you like.
- Sprinkle remaining green onions over top.
