Name: Stir-fried Chicken with Basmati Rice
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

Preparation

- 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

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Preparation

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