Recipes Club
Poitrines de poulet désossées ::: Easiest Ever Thai Chicken Express

Source : Monda Rosenberg
Ingredients
  • 4 skinless boneless chicken breasts
  • or
  • 8 upper thighs
  • 1 cup (237 mL) chicken broth
  • 2 tbsp (30 mL) soya sauce
  • 1 tbsp (15 mL) each of sugar and sesame oil
  • 2 tsp (10 mL) each of dried basil and hot-garlic chili sauce
  • 1 red pepper (optional)
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (118 mL) each of coarsely chopped fresh cilantro and mint leaves
  • cooked rice (optional)
Preparation
  1. Remove any visible fat from chicken. Pour broth into a wide frying pan and set over medium heat. While it is coming to the boil add soya sauce, sugar, sesame oil, basil and hot-garlic chili sauce.
  2. Slice chicken into wide strips. Stir into boiling sauce. Cover. Slice pepper into bite-size strips and stir into sauce. Cover and reduce heat so mixture just simmers. Simmer until chicken is almost cooked, about 8 minutes. Stir often.
  3. Stir cornstarch with 2 Tbsp (30 mL) cold water until completely dissolved. Pour into chicken mixture and stir until thickened, about 3 minutes. Stir in fresh cilantro and mint and spoon over rice.
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