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Garlic-Soy Chicken Stir-Fry https://www.metro.ca/userfiles/image/recipes/saute-ail-et-soya-de-poulet-10773.jpg PT25M PT15M PT40M
Cut chicken into pièces. Slice red Pepper. Trim the green beans. Thinly slice the garlic. Mince the shallot. Heat the oil in a large pan or wok over medium-high heat. Add the chicken and some salt and pepper and cook, stirring often, until browned (about 5-6 minutes). Remove chicken and reserve in a plate. Meanwhile, bring salted water for rice and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed. To the same pan used for the chicken, add the red pepper, green beans, shallot and garlic. Cook 5-7 minutes, or until tender. Meanwhile, in a small bowl, whisk together the fish sauce, soy sauce, honey, sambal oelek, water and cornstarch. Add the prepared sauce and the reserved chicken to the pan with the vegetables and cook until sauce thickens, about 2 minutes. Serve stir-fry on rice, garnished with peanuts. Source: Missfresh.com
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2 Tbsp. (30 mL) peanuts 1 tsp. (5 mL) water 1 1/2 cup (375 mL) water for rice 1/2 tsp. (2 1/2 mL) cornstarch 1 garlic clove 100 g green beans 6 chicken thighs 1 Tbsp. (15 mL) vegetable oil 1 Tbsp. (15 mL) honey 1 red bell pepper 3/4 tasse (180 ml) basmati rice 1 tsp. (5 mL) sambal oeleck 1/2 Tbsp. (7 1/2 mL) fish sauce 1 Tbsp. (15 mL) soya sauce 1 french shallot
Garlic-Soy Chicken Stir-Fry

Garlic-Soy Chicken Stir-Fry

Rate this recipe
1 Vote
2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    peanuts
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  • 1 tsp.
    (5 mL)
    water
  • 1 1/2 cup
    (375 mL)
    water for rice
  • 1/2 tsp.
    (2 1/2 mL)
    cornstarch
  • 1
    garlic clove
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    5 PK PRODUCT OF CHINA


  • 100 g
    green beans
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    907 g, SELECTED VARIETIES


  • 6
    chicken thighs
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    BREADED SPICY BUFFALO 5.49/KG


  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • 1 Tbsp.
    (15 mL)
    honey
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  • 1
    red bell pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

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  • 3/4 tasse
    (180 ml)
    basmati rice
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  • 1 tsp.
    (5 mL)
    sambal oeleck
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  • 1/2 Tbsp.
    (7 1/2 mL)
    fish sauce
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  • 1 Tbsp.
    (15 mL)
    soya sauce
  • 1
    french shallot
Imprimer ma sélection

Preparation

Cut chicken into pièces.

Slice red Pepper.

Trim the green beans.

Thinly slice the garlic.

Mince the shallot.

Heat the oil in a large pan or wok over medium-high heat.

Add the chicken and some salt and pepper and cook, stirring often, until browned (about 5-6 minutes).

Remove chicken and reserve in a plate.

Meanwhile, bring salted water for rice and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed.

To the same pan used for the chicken, add the red pepper, green beans, shallot and garlic.

Cook 5-7 minutes, or until tender.

Meanwhile, in a small bowl, whisk together the fish sauce, soy sauce, honey, sambal oelek, water and cornstarch.

Add the prepared sauce and the reserved chicken to the pan with the vegetables and cook until sauce thickens, about 2 minutes.

Serve stir-fry on rice, garnished with peanuts.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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