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Orange, Soy and Nori Chicken Strips

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Orange, Soy and Nori Chicken Strips

with rice and bok choy, edamame, carrot and orange salad

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 strap
1unitOrange(s)
140gBasmati Rice
15gGrilled Sesame Seeds
1unitSoy Sauce
2unitGreen Onion(s)
0.5unitNori Sheet(s)
2unitBok Choy Shanghai
2unitOrganic Nantes carrot (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