Gluten-free Thai Pan Fried Chicken with coconut sauce and pak choi
Recipe info
Cost: --
Serves: 4
Ease: **
Prep Time: 30 Minutes
Cook Time: --
Ingredients
- 1 1/2 mugs basmati rice
- 2 tablespoons freshly chopped coriander
- 1 tablespoon toasted sesame oil
- 3 chicken breast
- 1 clove garlic
- 2 tablespoons freshly grated ginger
- juice of a lime
- 1 tablespoon toasted sesame oil
- 1 chicken stock cube
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 400g tin coconut milk
- 1 tablespoon toasted sesame oil
- 4 pak choi
- Put the rice on to cook in 3 mugs boiling water. Add the pilau rice seasoning and simmer for 12 minutes.
- Heat the oil in a frying pan and add the chicken breast. Season well. Cook on a fairly high heat for 2 minutes each side. Turn down the heat to medium and cook for a further 4 minutes each side, with a lid on the pan. If the chicken breasts are really small them cook for less time.
- Heat the toasted sesame oil in a saucepan and gently fry the garlic and ginger. Add the rest of the ingredients and simmer gerntly for 5 – 6 minutes.
- Heat the other tablespoon of toasted sesame oil in a frying pan and stir fry the pak choi for 1 minute or until it begins to wilt slightly, needs to be quite el dente.
add your comment or request a recipe:
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The Nosh Team - Amongst a new baby and 2 new books being designed, I seemed to have missed you comment, so sorry. The answer is 400g tin of coconut milk, you were totally right.09 May 2014
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Karen - I'm not sure where the coconut is in this recipe...nothing listed in ingredients!02 Apr 2014
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Karen - The title says coconut sauce but there is no coconut listed in the ingredients! Not sure what to add...coconut milk maybe?02 Apr 2014
NOSH for students volume 2
Gluten-free Baking cookbook
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every day Gluten-free cookbook
Quick & Easy recipes for every day cooking
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