Informations supplémentaires
35 min.
|
611 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop the ginger. Thinly slice shallot and bok choy. Cut the lime in 2. Chop the herbs. Cut the chicken into thin strips.
2. Marinate the chicken
Put 2 2P | 3 3P tbsp. of the sauce mixture aside. Place the chicken strips in a bowl with the remaining sauce mixture, honey, salt and pepper. Let marinate.
3. Start the soup
Heat a drizzle of oil in a pot over medium-high heat. Cook the ginger and half of the shallot 2 minutes. Add the reserved sauce, spices, the broth cube and 3 2P | 5 3P cups of water. Bring to a boil. Cover and simmer over medium-low heat 7-9 minutes. Add the bok choy and cook 2 minutes. Adjust the seasoning to taste.
4. Cook the noodles
Bring a pot of water to a boil. Cook the noodles 3-4 minutes until tender. Drain.
5. Cook the chicken
Heat a skillet over medium heat. Cook the chicken strips for approximately 7-8 minutes, turning them a few times, until browned.
6. Plate your dish
Serve the noodles with the broth and chicken in a bowl. Garnish with the herbs and lime juice to taste. Bon appétit!
300gChicken Breast
180gRice Noodles
1gBasil and mint
4gChinese Five Spices
1unitChicken Broth Cube(s)
1unitLime
1unitShallot
1unitGinger
20gHoney
120mlSauce Mix (Sesame Oil,Hoisin Sauce,Soy Sauce,Sweet Chili Sauce)
2unitBok Choy Shanghai
What you need
611 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
4g
6%
cholesterol
99mg
33%
fiber
4g
16%
protein
44g
saturated
1g
5%
sodium
1040mg
43%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg