Thai Chicken with Rice

Thai Chicken with Rice

This Thai Chicken with Rice recipe tastes as good as it looks, is quick and easy to prepare and is nutritious.

CAL P/SERVE
576
kJ P/SERVE
2410
FAT P/SERVE
17.0g
CARBS P/SERVE
44.0g
PROTEIN P/SERVE
54.4g
SUGAR P/SERVE
23.2g
SODIUM P/SERVE
2280g
FAT
%
2.7%
ENERGY RDI%
27.7%

What more could you want from a healthy dinner recipe?

This recipe is low fat, low sugar, and a good source of protein.

Ingredients

  • 1 large chicken breast, no skin, cut into chunks
  • ½ large capsicums (red or yellow) sliced thinly
  • 1 small onion, sliced finely
  • 4 med button mushrooms sliced
  • 1 tsp. sesame oil
  • 1 tsp. olive oil
  • ½ tsp. chilli, chopped fresh or crushed (suit to your heat level)
  • 1 tsp. cornflour, mixed with ¼ cup cold water
  • 1 cup cooked rice

Liquids, mixed together

  • 2 tbsp. mirin (rice wine vinegar)
  • 2 tbsp. soy sauce, salt reduced
  • 2 tbsp. Fish Sauce
  • 2 tbsp. peanut butter
  • 1 cup chicken stock
  • 2 tsp. red curry paste
  • 2 tbsp. brown sugar

Method

  1. Cook rice as per instructions.
  2. In a med large non-stick frying pan, heat olive oil and stir fry the onion for 5 mins or until gaining colour.  Now add the capsicum, and keep stir frying for a further 5 mins and take off heat onto a plate, set aside.
  3. In the same pan, heat sesame oil (med-high heat) and cook chicken for 4 mins, doesn’t need to be cooked all the way through as it will cook in the liquid shortly.
  4. Whilst chicken is cooking, in a bowl mix together the rice wine vinegar, soy sauce, fish sauce, peanut butter red curry paste and brown sugar.  Set aside.
  5. Now add mushrooms and chilli to pan with the chicken, cook for 3 mins.  Add the cup of chicken stock.  Simmer for 2 mins.
  6. Now add all the ingredients from the bowl to the pan, simmer for a couple more minutes.
  7. Add the mixed cornflour mixture to the pan, stir and should thicken.
  8. Serve with cooked rice.

Nutrition Table

Servings: 2 Serving size:617g
Average Serve Average 100g
Energy 2410 kJ 391 kJ
  576 Cal 93 Cal
Protein 54.4 g 8.8 g
Fat, total 17.0 g 2.8 g
- Saturated 3.7 g 0.6 g
Carbohydrate 44.0 g 7.1 g
- Sugars 23.2 g 3.8 g
Sodium 2280 mg 370 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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