This exotic dish contains a fusion of Asian flavours. Thai coconut and lemongrass combine with Chinese sesame and Asiatic rice pilaf. Truly unique and totally tasty.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|1 tbsp||(15 mL) Freshly grated ginger root|
|2 tbsp||(30 mL) Fish sauce|
|1 tsp||(5 mL) Sesame oil|
|1||Chili pepper, minced|
|1 tbsp||(15 mL) Lime juice|
|1||Clove garlic, minced|
|2 tbsp||(30 mL) Olive oil, divided|
|1 cup||(250 mL) Basmati rice|
|1 cup||(250 mL) Water|
|1 1/4 cup||(300 mL) Chicken broth, divided|
|1/3 cup||(75 mL) White wine|
|2 tbsp||(30 mL) Cornstarch|
|1 cup||(250 mL) Coconut milk|
|2 tsp||(10 mL) Lemon zest|
|1||Stalk lemongrass, bruised|
|Salt and pepper|
|1 tbsp||(15 mL) Chopped fresh cilantro|
|1/3 cup||(75 mL) Raisins|
|Lemon wedges to garnish|
PLACE chicken into a large re-sealable plastic bag. Combine the next six ingredients in a small bowl. Pour over chicken and allow too marinade for 20 minutes.
HEAT 1 tbsp (15 mL) olive oil in a large pot over medium-high. Add onion and sauté for 2-3 minutes. Add rice and stir to toast for 2-3 minutes. Add water and ¾ cup (175 mL) chicken broth. Bring to a boil, reduce heat and simmer, covered for 20-25 minutes or until rice is tender and all the liquid is absorbed.
HEAT remaining oil in a large skillet over medium-high. Add chicken and cook until brown, about 5-6 minutes. Add ¼ cup (60 mL) chicken broth, wine and carrots. Simmer, uncovered for 10 minutes, stirring occasionally.
WHISK coconut milk and cornstarch together in a small bowl until smooth. Slowly stir into chicken mixture. Add lemon zest, lemongrass, salt and pepper. Add remaining ¼ cup (60 mL) broth and cilantro. Bring to a boil. Reduce heat and simmer for 2-3 minutes or until sauce thickens.
REMOVE lid from rice. Fluff with a fork and stir in raisins. Divide between bowls and top with chicken and sauce. Garnish with lemon wedges.
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