Chicken and Basil Stir-Fry
with Snap Peas and Carrots
We're bringing a taste of Thailand into your home tonight with a delicious chicken stir-fry. Thai basil is the heartier cousin to the delicate Italian basil, and stands up to strong flavours like fish sauce and chili-garlic sauce!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Haut de cuisse de poulet
113 g
Riz au jasmin
170 g
Carotte
227 g
Pois sucrés, parés
2 pièce(s)
Oignons verts
14 g
Basilic thaï
2 cs
Sauce de poisson
(Contient Anchois)
1 pièce(s)
Lime
2 cs
Cassonade
1 cs
Sauce aux piments et à l’ail
2 cc
Fécule de maïs
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep and marinate the chicken: Wash and dry all produce. Bring 1 cup salted water (double for 4 people) in a medium pot to a boil. In a medium bowl, stir the fish sauce, brown sugar, chili garlic sauce and cornstarch. Add the chicken and stir to coat. Thinly slice the green onions. Zest, then cut the lime into wedges.
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the water has been absorbed, 12-14 min.
Cook the chicken: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. (Don't discard the marinade - we'll use it later to make a sauce!) Cook until the chicken is golden-brown, 5-6 min. Transfer the chicken to a plate.
Add another drizzle of oil to the pan. Add the green onions and carrots. Cook until lightly golden, 2-3 min. Add the snap peas, reserved marinade and 1 tbsp water (double for 4 people). Bring to a boil and cook until the veggies are tender-crisp, 3-4 min.
Finish and serve: Stir the chicken into the veggies. Divide the rice between plates and top with the stir-fry. Coarsely tear over the basil leaves. Sprinkle with lime zest and squeeze juice from lime wedge over top, if desired. Enjoy!
INGREDIENT TIP: Chili-garlic sauce is a slightly spicy condiment that's essential in Thai cooking. If you're not fond of spicy foods, do not use it in your marinade and stir a bit into the finished dish to your desired taste!