Thai-Style Chicken With Basil And Pineapple Recipe

Name: Thai-Style Chicken With Basil And Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups chicken stock; 2 tablespoons butter; 1 1/2 cups white rice; vegetable oil, for stir-frying; 1 1/2 lbs boneless skinless chicken breasts, chopped into bite-size pieces Finely ground white or 1 1/2 lbs black pepper; 1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup); 1 bell pepper, seeded, quartered lengthwise and thinly sliced; 1 thai chili pepper, seeded and thinly sliced; 1 piece fresh ginger, grated; 3 -4 large garlic cloves, chopped; 2 tablespoons tamari plus 1 tsp. sugar; 1 1/2 tablespoons fish sauce; 1 cup basil leaves, torn (about 20 to 24); 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest

Servings: persons

2 3/4 cups chicken stock
2 tablespoons butter
1 1/2 cups white rice
vegetable oil, for stir-frying
1 1/2 lbs boneless skinless chicken breasts, chopped into bite-size pieces Finely ground white or 1 1/2 lbs black pepper
1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
1 bell pepper, seeded, quartered lengthwise and thinly sliced
1 thai chili pepper, seeded and thinly sliced
1 piece fresh ginger, grated
3 -4 large garlic cloves, chopped
2 tablespoons tamari plus 1 tsp. sugar
1 1/2 tablespoons fish sauce
1 cup basil leaves, torn (about 20 to 24)
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest

1
In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes. Fluff with a fork.
2
When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate.
3
Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the kecap manis (or tamari and sugar) and fish sauce. Add the chicken and toss to coat.
4
Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve with the rice and garnish with the lime wedges and remaining basil.

1053

kcal

Calories

Fat

100

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 3/4 cups chicken stock, 2 tablespoons butter, 1 1/2 cups white rice, vegetable oil, for stir-frying, and more.

Yes, Thai-Style Chicken With Basil And Pineapple falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Style Chicken With Basil And Pineapple

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