Informations supplémentaires
25 min.
|
545 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Mince the onion. Chop the garlic and the fresh chili. Cut the bok choy in half or in quarters, lenghtwise. Pick the basil leaves off of the stem. On a separate board, cut the chicken into bite-sized pieces.
3. Cook the chicken
In a skillet over medium-high heat, add a drizzle of olive oil. Cook the onion, garlic and fresh chili. The chili can be served separately. Cook 2-3 minutes. Add the chicken and cook for another 4-5 minutes.
4. Assemble
Add the sauce, 1 tbsp of sugar and the bok choy and bring to a boil. Reduce the heat and add half of the basil. Cook 2-3 minutes.
5. Plate your dish
Serve the thai basil chicken with the basmati rice. Garnish with the rest of the fresh basil. Kids can smell and taste the basil before they add some to their plate.
2unitChicken Breast
2unitGarlic Clove(s)
1unitFresh Chili Pepper
140gBasmati Rice
0.5unitBasil
0.5unitYellow Onion(s)
3unitBok Choy
60Sauce Mix(oyster sauce,soy sauce,fish sauce)
What you need
Casserole, poêle, bol.
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
5g
8%
cholesterol
110mg
37%
fiber
3g
12%
protein
43g
saturated
1g
5%
sodium
2033mg
85%
sugar
16g
trans
0g