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Chicken Thighs Tempura with Sautéed Snow Peas https://www.metro.ca/userfiles/image/recipes/hauts-cuisse-poulet-tempura-saute-pois-mange-tout-5730.jpg PT10M PT10M PT20M
Preheat the oven to 325°F (170°C). Prepare the tempura batter by putting the flour and cornstarch into a bowl, adding the water and a pinch of salt. Mix well. Coat the chicken thighs with the tempura batter and then the sesame seeds. Heat the oil over high heat in a frying pan and cook the thighs until golden brown. Transfer the meat to a baking sheet and set in the oven. In an oiled pan over medium heat, sauté the snow peas for about 4 minutes or until tender. Add the red pepper and soy sauce. Sauté for about 2 minutes. Serve with the chicken thighs.
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8 boneless boneless chicken thighs, cut in half cut in half 1 1/3 cups (335 mL) flour 2/3 cup (170 mL) corn starch 1 2/3 cup (420 mL) cold water 1 pinch Salt 1 cup (250 mL) sesame seeds corn oil 1 1/2 cups (375 mL) snow peas 1 red pepper 2 Tbsp. (30 mL) soy sauce
Chicken Thighs Tempura with Sautéed Snow Peas

Chicken Thighs Tempura with Sautéed Snow Peas

Rate this recipe
6 Votes
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    boneless boneless chicken thighs, cut in half cut in half
    You might like:

    Flyer Deals  (2)
    FRESH CHICKEN LEG QUARTERS VALUE PACK

    FRESH CHICKEN LEG QUARTERS VALUE PACK

    $1.29 /lb

    2.84/kg

    FRESH PORK SIDE RIBS VALUE PACK

    FRESH PORK SIDE RIBS VALUE PACK

    $1.99 /lb

    CENTRE CUT REMOVED 4.39/kg

  • 1 1/3 cups
    (335 mL)
    flour
  • 2/3 cup
    (170 mL)
    corn starch
  • 1 2/3 cup
    (420 mL)
    cold water
  • 1 pinch
    Salt
  • 1 cup
    (250 mL)
    sesame seeds

  • corn oil
  • 1 1/2 cups
    (375 mL)
    snow peas
  • 1
    red pepper
    You might like:

    Flyer Deals  (3)
    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE, LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY, ORGANIC SWEET PEPPERS 2 PK, PRODUCT OF MEXICO OR ORGANIC POTATOES 3 lb, RED, RUSSET OR YELLOW FLESHED

    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE, LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY, ORGANIC SWEET PEPPERS 2 PK, PRODUCT OF MEXICO OR ORGANIC POTATOES 3 lb, RED, RUSSET OR YELLOW FLESHED

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE

    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF MEXICO

    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO 7.69/kg

  • 2 Tbsp.
    (30 mL)
    soy sauce
Imprimer ma sélection

Preparation

Preheat the oven to 325°F (170°C).

Prepare the tempura batter by putting the flour and cornstarch into a bowl, adding the water and a pinch of salt. Mix well.

Coat the chicken thighs with the tempura batter and then the sesame seeds.

Heat the oil over high heat in a frying pan and cook the thighs until golden brown.

Transfer the meat to a baking sheet and set in the oven.

In an oiled pan over medium heat, sauté the snow peas for about 4 minutes or until tender.

Add the red pepper and soy sauce.

Sauté for about 2 minutes.

Serve with the chicken thighs.

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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