Orange, Soy and Nori Chicken Strips

Informations supplémentaires

30 min. | 690 kcal | easy | Express | Printable version

1. Setup Bring a pot of water with 1.5 ^2P | 2 ^3P cups of water to a boil to cook the rice. Bring another small pot of water to a boil for step 4. Zest the orange. Peel the orange and cut half of it into small pieces. Squeeze the juice from the other half. Thinly slice the green onion and the bok choy. Cut the nori sheet into small pieces then chop finely. Grate the carrot.

2. Cook the rice Rinse the rice. Add the rice to the pot of boiling water. Cover and cook for 10-12 minutes over low heat.

3. Marinate the chicken Put the orange juice in a bowl with the zest, the nori, the soy sauce, half of the sesame seeds and 1 tbsp. of sugar. Add the chicken strips, salt and pepper. Let marinate.

4. Make the salad Add the bok choy and the edamame to the other pot of boiling water. Blanch for 1 minute. Drain, then rinse under cold water to cool down. Put in a bowl with the orange pieces, the carrot, the green onion, the sesame oil, the remaining sesame seeds, salt and pepper to taste.

5. Cook the chicken Warm up a drizzle of oil in a pan over medium-high heat. Cook the chicken strips for 2-3 minutes on each side or until the chicken is cooked.

6. Plate your dish Serve the chicken with the rice and the salad. Bon appétit!

280gChicken strips

1unitOrange(s)

140gBasmati Rice

15gGrilled Sesame Seeds

9gSoy Sauce

2unitGreen Onion(s)

0.5unitNori Sheet(s)

2unitBok Choy Shanghai

1unitCarrot(s)

15mlSesame Oil

100gEdamame

What you need Pots, Strainer, Pan, Tongs, Microplane, Box grater.

690 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 81g

27%

fat 18g

28%

cholesterol 109mg

36%

fiber 11g

44%

protein 53g

saturated 3g

15%

sodium 857mg

36%

sugar 12g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg