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Garlic-Soy Chicken Stir-Fry
2018-05-14
https://www.metro.ca/userfiles/image/recipes/saute-ail-et-soya-de-poulet-10773.jpg
PT25M
PT15M
PT40M
Cut chicken into pièces.Slice red Pepper.Trim the green beans.Thinly slice the garlic.Mince the shallot.Heat the oil in a large pan or wok over medium-high heat.Add the chicken and some salt and pepper and cook, stirring often, until browned (about 5-6 minutes).Remove chicken and reserve in a plate.Meanwhile, bring salted water for rice and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed.To the same pan used for the chicken, add the red pepper, green beans, shallot and garlic.Cook 5-7 minutes, or until tender.Meanwhile, in a small bowl, whisk together the fish sauce, soy sauce, honey, sambal oelek, water and cornstarch.Add the prepared sauce and the reserved chicken to the pan with the vegetables and cook until sauce thickens, about 2 minutes.Serve stir-fry on rice, garnished with peanuts.Source: Missfresh.com
2
5
1
5
5
2 Tbsp. (30 mL) peanuts
1 tsp. (5 mL) water
1 1/2 cup (375 mL) water for rice
1/2 tsp. (2 1/2 mL) cornstarch
1 garlic clove
100 g green beans
6 chicken thighs
1 Tbsp. (15 mL) vegetable oil
1 Tbsp. (15 mL) honey
1 red bell pepper
3/4 tasse (180 ml) basmati rice
1 tsp. (5 mL) sambal oeleck
1/2 Tbsp. (7 1/2 mL) fish sauce
1 Tbsp. (15 mL) soya sauce
1 french shallot
Garlic-Soy Chicken Stir-Fry
2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)peanuts
-
1 tsp.
(5 mL)water
-
1 1/2 cup
(375 mL)water for rice
-
1/2 tsp.
(2 1/2 mL)cornstarch
-
1
garlic clove
-
100 g
green beans
-
6
chicken thighs
-
1 Tbsp.
(15 mL)vegetable oil
-
1 Tbsp.
(15 mL)honey
-
1
red bell pepper
-
3/4 tasse
(180 ml)basmati rice
-
1 tsp.
(5 mL)sambal oeleck
-
1/2 Tbsp.
(7 1/2 mL)fish sauce
-
1 Tbsp.
(15 mL)soya sauce
-
1
french shallot
Preparation
Cut chicken into pièces.
Slice red Pepper.
Trim the green beans.
Thinly slice the garlic.
Mince the shallot.
Heat the oil in a large pan or wok over medium-high heat.
Add the chicken and some salt and pepper and cook, stirring often, until browned (about 5-6 minutes).
Remove chicken and reserve in a plate.
Meanwhile, bring salted water for rice and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed.
To the same pan used for the chicken, add the red pepper, green beans, shallot and garlic.
Cook 5-7 minutes, or until tender.
Meanwhile, in a small bowl, whisk together the fish sauce, soy sauce, honey, sambal oelek, water and cornstarch.
Add the prepared sauce and the reserved chicken to the pan with the vegetables and cook until sauce thickens, about 2 minutes.
Serve stir-fry on rice, garnished with peanuts.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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