Thai-Style Orange Chicken With Rice
Recipe: #28886
January 05, 2018
Categories: Chicken, Rice, White Rice, Orange, Thai Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From the monthly magazine of one of our national supermarkets June '17."
Ingredients
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 by Step Method
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
No special items needed.