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Chicken-asparagus Stir-fry on Couscous https://www.metro.ca/userfiles/image/recipes/saute-poulet-asperges-5874.jpg PT00M PT30M PT1H25M
Cut chicken breasts into strips and set aside in a bowl.Zest the orange. Squeeze orange for juice and mix with cornstarch if a thicker sauce is desired. Set aside.Snap off woody ends of asparagus and cut into pieces. Cut onion stalks diagonally.Mince coriander with stems, which have more flavour.Add half the coriander to the chicken along with salt and a few drops of Tabasco and mix thoroughly.Meanwhile, bring chicken broth to a boil. Remove from heat, season if necessary, and add couscous. Mix thoroughly and keep warm.Heat oil in a wok or skillet and stir fry asparagus over high heat.Remove and reserve asparagus.In the same skillet, stir-fry chicken over medium-high heat, then add asparagus.Stir in orange juice and boil for a few seconds. Reserve.Spoon couscous into plates and top with chicken-asparagus stir-fry.Sprinkle with orange zest, green onion and remaining coriander.Chef Anne Desjardins - "Par-dessus le marché" TV show
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3 6 5 1
boneless chicken breast 1 orange 12 green asparagus 3 green onions 1 coriander 1 tsp. (5 mL) cornstarch salt to taste Tabasco to taste 1 3/4 cups (430 mL) chicken broth 7 oz (200 g) couscous 2 Tbsp. (30 mL) olive or canola oil
Chicken-asparagus Stir-fry on Couscous

Chicken-asparagus Stir-fry on Couscous

Rate this recipe
6 Votes
  • Lactose-free
4
servings
0:00
Preparation
0:30
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • boneless chicken breast
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    MAPLE LODGE SHAVED TURKEY OR CHICKEN BREAST

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    175 g SELECTED VARIETIES


  • 1
    orange
  • 12
    green asparagus
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    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE 8.80/kg


    PURPLE ASPARAGUS

    PURPLE ASPARAGUS

    $4.99 /lb

    PRODUCT OF ONTARIO CANADA No. 1 GRADE 11.00/kg


  • 3
    green onions
  • 1
    coriander
  • 1 tsp.
    (5 mL)
    cornstarch

  • salt to taste

  • Tabasco to taste
  • 1 3/4 cups
    (430 mL)
    chicken broth
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    KNORR CONCENTRATED BOUILLON

    KNORR CONCENTRATED BOUILLON

    $5.49 ea.

    250 ml SELECTED VARIETIES


  • 7 oz
    (200 g)
    couscous
  • 2 Tbsp.
    (30 mL)
    olive or canola oil
Imprimer ma sélection

Preparation

Cut chicken breasts into strips and set aside in a bowl.

Zest the orange. Squeeze orange for juice and mix with cornstarch if a thicker sauce is desired. Set aside.

Snap off woody ends of asparagus and cut into pieces. Cut onion stalks diagonally.

Mince coriander with stems, which have more flavour.

Add half the coriander to the chicken along with salt and a few drops of Tabasco and mix thoroughly.

Meanwhile, bring chicken broth to a boil. Remove from heat, season if necessary, and add couscous. Mix thoroughly and keep warm.

Heat oil in a wok or skillet and stir fry asparagus over high heat.

Remove and reserve asparagus.

In the same skillet, stir-fry chicken over medium-high heat, then add asparagus.

Stir in orange juice and boil for a few seconds. Reserve.

Spoon couscous into plates and top with chicken-asparagus stir-fry.

Sprinkle with orange zest, green onion and remaining coriander.

Chef Anne Desjardins - "Par-dessus le marché" TV show

Source : Metro

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Lactose-free recipes

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