Wraps au poulet grillé façon thaïe
avec mangues fraîches et concombres marinés- Sésame
- Blé
- Arachides
- Sulfites
- Lait
L’art de la fusion des cuisines : le poulet grillé tendre et juteux est arrosé de notre sauce spéciale au cari et couronné d’arachides broyées, de coriandre fraîche, et de mangues tranchées! Le tout est enveloppé dans un pita grillé au barbecue. Miam!
Ingrédients
4 pièce(s)
Haut de cuisse de poulet
1 cs
Assaisonnement thaï
(Contient: Sésame)
1 pièce(s)
Mangue
2 pièce(s)
Pain pita
(Contient: Blé)
28 g
Arachides, hachées
(Contient: Arachides)
7 g
Coriandre
66 g
Mini concombres
56 g
Mélange printanier
1 cs
Sauce aux piments et à l’ail
1 cs
Vinaigre de vin blanc
(Contient: Sulfites)
2 cs
Pâte de cari douce
Pas inclus dans votre livraison
2.5 cs
Huile*
¼ cc
Sel*
2 cs
Beurre non salé*
(Contient: Lait)
Ustensiles
Instructions
Bientôt disponible!
Pat chicken dry with paper towels. Add chicken, Thai Seasoning, half the chili garlic sauce and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then toss to coat.
Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumbers, then toss to coat. While cucumbers marinate, heat a small pot over medium heat. When hot, add 2 tbsp butter (bdl for 4 ppl), then curry paste and remaining chili garlic sauce. Cook, whisking often, until warmed through, 1-2 min. (NOTE: If the sauce is too thick, add 1/2 tbsp warm water at a time, until desired consistency is achieved). Remove pot from heat. Set aside.
Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.**
When chicken is almost done, add pitas to other side of grill. Close lid and grill until heated through and grill marks form, 1-2 min per side. (NOTE: Keep an eye on pitas so that they don't burn!)
Add spring mix to the large bowl with cucumbers. Toss to combine. Slice chicken. Divide pitas between plates, then spread curry sauce over pitas. Top with chicken, mango, cilantro and peanuts. Serve salad alongside.
