Thai-Style Orange Chicken With Rice
Created by ImPat on January 5, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #28886
Ingredients
- 2 tablespoon oil (vegetable oil)
- 600 grams boneless skinless chicken breast (3 fillets, sliced)
- 3 whole oranges
- 4 eschallots, thinly sliced
- 1/4 cup curry paste (red)
- 1 can (400 grams) coconut milk (light)
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 kaffir lime leaves
- 200 grams snow peas (trimmed and thinly sliced lengthways)
- Steamed jasmine rice, to serve
- 1/4 cup shallots (fried, to serve, optiona)
- 1 bunch basil (Thai basil, leaves removed)
- 1 red chilli (long chilli, thinly sliced, to serve)
How to Make
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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.
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Step 2: Shred rind of 2 oranges, remove pith and segment and then juice remaining orange and set aside.
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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.
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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.
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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.
Nutritional Facts
- 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