Thai-Style Orange Chicken With Rice

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From the monthly magazine of one of our national supermarkets June '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (661.6 g)
  • Calories 895.7
  • Total Fat - 45.7 g
  • Saturated Fat - 25.5 g
  • Cholesterol - 220 mg
  • Sodium - 2270.5 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 8.8 g
  • Sugars - 26.8 g
  • Protein - 80.7 g
  • Calcium - 161.8 mg
  • Iron - 6.4 mg
  • Vitamin C - 80.7 mg
  • Thiamin - 0.4 mg

Step 1

Heat 1 tablespoon oil in a deep frying pan over medium-high heat and cook the chicken in batches for 3 minutes or until golden and transfer to a plate.

Step 2

Shred rind of 2 oranges, remove pith and segment and then juice remaining orange and set aside.

Step 3

Heat remaining oil in a frying pan and cook escahallots for 2 minutes or until softened and then add curry paste and orange rind and cook for 1 minute.

Step 4

Add coconut milk, orange juice, fish sauce, brown sugar and lime leaves and stir until combined and mixture comes to the boil and then simmer for 2 minutes and then return chicken to pan with snow peas and cook for 2 minutes or until chicken is cooked and add orange segments.

Step 5

Spoon rice into serving bowls and top with curry, fried shallot, Thai basil and sliced chilli and then spoon over chicken mixture and enjoy.

Tips & Variations


No special items needed.

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