Stir-fried Chicken with Basmati Rice
Stir-fried Chicken with Basmati Rice
Ingredients
- 1 cup (250 ml) brown basmati rice
- 2 cups (500 ml) water
- 1 tablespoon (15 ml) fish sauce (nuoc-mâm)
- 2 tablespoons (30 ml) hoisin sauce
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) toasted sesame oil
- 2 cloves garlic, finely chopped
- 1 tablespoon (15 ml) finely chopped fresh ginger
- 1/4 teaspoon (1 ml) sambal oelek
- 2 boneless, skinless chicken breasts, diced
- 1/2 cup (125 ml) unsalted peanuts
- 1 can (227 ml/8 oz) sliced water chestnuts, drained
- 2 green onions, chopped
- 3/4 cup (180 ml) frozen peas
- 2 cups (500 ml) bean sprouts
- Salt
Instructions
- In a saucepan, bring the rice and water to a boil. Reduce the heat and stir. Cover and simmer gently for about 30 minutes. Remove from the heat and let stand 5 minutes.
- In a bowl, combine the fish sauce, hoisin, soy and vinegar. Set aside.
- In a wok or large non-stick skillet over high heat, stir-fry the garlic, ginger and sambal oelek in the oil for about 30 seconds. Add the chicken and nuts and continue
- cooking for about 3 minutes, stirring frequently. Salt lightly. Add the vegetables and stir-fry for 2 to 3 minutes more. Add the sauce and rice. Stir well to combine. Cover and let rest 5 minutes.
Stir-fried Chicken with Basmati Rice