Medium
Recette de Tandoori Chicken Marinade
30 min4
(452)
Easy
Sauté de Poulet aux Légumes (Meilleur que les Restos)
(513)
27 min4380 calThe stir fry you make when you're standing in your kitchen at 6:30pm and need dinner on the table by 7. Chicken thighs cut into strips, whatever vegetables are in your fridge crisper — bell peppers, broccoli, snap peas, carrots — and a sauce that takes 30 seconds to whisk together: soy sauce, oyster sauce, cornstarch, sesame oil, and a pinch of sugar. High heat, 10 minutes total. The key is having everything prepped before you turn on the stove because once that wok is hot, there's no time to chop. Serve over jasmine rice and pretend you didn't almost order from the Chinese place down the street.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories380 kcal
Protéines32 g
Lipides29 g
Glucides28 g
Fibres5 g
Sucre2 g
Sodium521 mg
Conseils de pro
- 💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
- 💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
- 💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.
Variantes
- 🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
- 🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
- 🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.
