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Sautéed almond butter chicken https://www.metro.ca/userfiles/image/recipes/poulet-saute-beurre-amandes-11003.jpg PT30M PT15M PT45M
SauceIn a bowl, use a whisk to mix all the ingredients of the sauce. Set aside.Sautéed chickenIn a non-stick pan on high, brown the chicken cubes seasoned with salt and pepper in 2 tablespoons of oil, until chicken is browned and cooked.Add 1/3 cup (80 mL) of the almond butter sauce and cook for another minute to coat the chicken cubes. Set aside on a plate.In a pan, cook the soba noodles in boiling water by following the instructions on the package. Drain and rinse in cold water. Set aside.Sautéed beansIn a clean non-stick pan, cook the beans in the oil for 4 to 5 minutes on medium. Add the scallions and garlic and keep cooking for another minute. Add the rest of the ingredients and mix well. Cook for another minute or until the beans are al dente.AssemblyDivide the noodles into 4 bowls. Add the sautéed beans and chicken. Divide the rest of the sauce (pre-heated for 1 minute in the microwave) into the bowls.ToppingChopped almonds and scallions.Source: K pour Katrine
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Sauce 1/3 cup (80 ml) almond butter 1/4 cup (60 ml) tamari 2 tablespoon (30 ml) sesame oil 2 tablespoon (30 ml) fresh ginger chopped 1 garlic clove, chopped 1 tablespoon (15 ml) honey 2 teaspoon (10 ml) Sriracha (red-hot) sauce 2 tablespoon (30 ml) rice vinegar 1/4 cup (125 ml) water Sautéed chicken 3 large chicken breast cut into small cubes salt and pepper 2 tablespoon (30 ml) olive oil gluten-free soba noodles or rice noodles Sautéed beans 2 tablespoon (30 ml) olive oil 3/4 lb (350 gros) thin or fresh green beans 3 scallion chopped 1 garlic clove chopped 1 tablespoon (15 ml) tamari 1 tablespoon (15 ml) rice vinegar 2 tablespoon (30 ml) honey 1/4 cup (60 ml) water 1 teaspoon (5 ml) Sriracha (red-hot) sauce Topping 1/4 cup (60 ml) almond finely chopped 1 scallion chopped
Sautéed almond butter chicken

Sautéed almond butter chicken

Rate this recipe
2 Votes
4
Meal
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Sauce
  • 1/3 cup
    (80 ml)
    almond butter
  • 1/4 cup
    (60 ml)
    tamari
  • 2 tablespoon
    (30 ml)
    sesame oil
  • 2 tablespoon
    (30 ml)
    fresh ginger chopped
  • 1
    garlic clove, chopped
  • 1 tablespoon
    (15 ml)
    honey
  • 2 teaspoon
    (10 ml)
    Sriracha (red-hot) sauce
  • 2 tablespoon
    (30 ml)
    rice vinegar
  • 1/4 cup
    (125 ml)
    water

  • Sautéed chicken
  • 3
    large chicken breast cut into small cubes

  • salt and pepper
  • 2 tablespoon
    (30 ml)
    olive oil

  • gluten-free soba noodles or rice noodles

  • Sautéed beans
  • 2 tablespoon
    (30 ml)
    olive oil
  • 3/4 lb
    (350 gros)
    thin or fresh green beans
  • 3
    scallion chopped
  • 1
    garlic clove chopped
  • 1 tablespoon
    (15 ml)
    tamari
  • 1 tablespoon
    (15 ml)
    rice vinegar
  • 2 tablespoon
    (30 ml)
    honey
  • 1/4 cup
    (60 ml)
    water
  • 1 teaspoon
    (5 ml)
    Sriracha (red-hot) sauce

  • Topping
  • 1/4 cup
    (60 ml)
    almond finely chopped
  • 1
    scallion chopped
Imprimer ma sélection

Preparation

Sauce

In a bowl, use a whisk to mix all the ingredients of the sauce. Set aside.

Sautéed chicken

In a non-stick pan on high, brown the chicken cubes seasoned with salt and pepper in 2 tablespoons of oil, until chicken is browned and cooked.

Add 1/3 cup (80 mL) of the almond butter sauce and cook for another minute to coat the chicken cubes. Set aside on a plate.

In a pan, cook the soba noodles in boiling water by following the instructions on the package. Drain and rinse in cold water. Set aside.

Sautéed beans

In a clean non-stick pan, cook the beans in the oil for 4 to 5 minutes on medium. Add the scallions and garlic and keep cooking for another minute. Add the rest of the ingredients and mix well. Cook for another minute or until the beans are al dente.

Assembly

Divide the noodles into 4 bowls. Add the sautéed beans and chicken. Divide the rest of the sauce (pre-heated for 1 minute in the microwave) into the bowls.

Topping

Chopped almonds and scallions.

Source: K pour Katrine

Legal Notice

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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