Chicken and Basil Stir-Fry

Name: Chicken and Basil Stir-Fry with Snap Peas and Carrots
Total time: 30 min
Yield: 2
Cuisine: Asiatique
Ingredients: 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; 1 pièce(s) Lime; 2 cs Cassonade; 1 cs Sauce aux piments et à l’ail; 2 cc Fécule de maïs; pièce(s) Huile*

with Snap Peas and Carrots

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Épicé

Allergènes:

Anchois

•Sulfites

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.

Durée de préparation30 minutes

Temps de cuisson

DifficultéFacile

Ingrédients

quantité par portion

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

1 pièce(s)

Lime

2 cs

Cassonade

1 cs

Sauce aux piments et à l’ail

2 cc

Fécule de maïs

Pas inclus dans votre livraison

pièce(s)

Huile*

Informations nutritionnelles

Énergie (kJ)2477 kJ

Énergie (kcal)592 kcal

Graisses12 g

dont saturés2 g

Glucides78 g

dont sucres20 g

Fibres6 g

Protéines42 g

Cholestérol141 mg

Sel1753 mg

Ustensiles

•Pot

•Non-Stick Pan

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!