Thai Sweet Chili Chicken
with Fragrant Cilantro Rice
This sweet and savoury dish will take you back to the busy streets of Bangkok without the long haul flight! The fresh cilantro brings a punch of Thai flavours and fragrance!
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
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Poivron
1 pièce(s)
Bok choy de Shanghai
¾ tasse(s)
Riz basmati
7 g
Coriandre
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
4 cs
Sauce au chili doux
(Peut contenir Noix, Blé, Poisson, Sulfites, Soya, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
1 cs
Assaisonnement thaï
(Contient Lait, Sésame, Sulfites Peut contenir Noix, Sulfites, Soya, Triticale, Arachides, Blé, Moutarde, Lait, Sésame)
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Blé, Oeuf, Gluten, Noix, Poisson, Lait, Moutarde, Soya, Sésame, Sulfites, Crustacés)
Pas inclus dans votre livraison
0.38 cc
Sel*
1 cs
Huile*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Combine rice, Thai Seasoning, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1-inch pieces.
- Roughly chop cilantro.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Add chicken, half the cornstarch and 1/2 tbsp soy sauce (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch, 1/2 cup water (dbl for 4 ppl) and 1 tsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)
- When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown, 2 min.
- Add peppers. Cook, stirring often, until peppers soften slightly, 1-2 min.
- Add bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Season with salt and pepper.
- Add sauce mixture to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **
- Add half the cilantro to the pot with rice, then fluff rice with a fork.
- Divide rice between plates. Top with chicken and veggies.
- Sprinkle remaining cilantro over top.
- If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken thighs.