Orange Chicken With Jasmine Rice
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Orange Chicken With Jasmine Rice
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 2tbsp Vegetable Oil
- 3 Chicken Filletsuse breast fillets cut into bite size pieces
- 2 Orangeszest and juice both oranges and keep zest and juice separate.
- 1 Orangepeeled and cut into segments
- 1 Brown Oniondiced
- 1/4cup Thai Red Curry Paste
- 400g Coconut Milk
- 2tbsp Fish Sauce
- 1tbsp Brown Sugar
- 3 Kaffir Leavesmore if required
- 200g Snow Peastrimmed and cut in half lengthwise
- Basil Leavesto garnish
- 1 Long Red Chillithinly sliced to garnish
- Jasmine Riceto serve
Instructions
- Heat 1 tbsp vegetable oil in a wok over medium high heat.
- Add chicken and cook until browned. Cook in batches if required and add extra vegetable oil if required. Remove from wok, set aside and keep warm.
- Add and heat remaining vegetable oil to wok.
- Add onion and cook for 2-3 minutes until softened.
- Add red curry paste and orange zest and cook while stirring for a further 1 minute.
- Add coconut milk, orange juice, fish sauce, brown sugar and kaffir lime leaves. Stir to mix, bring to boil, then reduce heat and simmer for about 2 minutes.
- Return chicken to wok with snow peas and cook for a further 2 minutes to heat chicken through.
- Add orange segments, stir to mix through and cook fro a further 30 seconds. Remove from heat.
- Top with basil leaves, red chilli and serve with jasmine rice.