HELLO FRESH Thai Chicken Stir Fry, Pad Kra Pao Style

Description

Ingredients

Chicken strips 250 gram

Bush beans (frisch) 150 gram

Rote Chili (All Seasons (Aldi)) 1 Portion

Thai Basilikum 10 gram

Soya Sauce (Kikkoman) 25 gram

Worcester Sauce (Appel) 8 gram

Jasmine rice (Aldi) 150 gram

Red onion 1 Portion

Garlic clove 2 Piece

Erdnüsse, geröstet & gesalzen (Ültje) 20 gram

Ketjap Manis (Wan Keai) 18 gram

Corn starch 4 gram

Öl (Sojola) 2 Tablespoon

Salz (Bad Ischler) 1 TL

Sugar (raffinade) 6 gram

Preparation

1. 1

   Heat 300 ml [450 ml | 600 ml] water in a kettle. Pour 300 ml [450 ml | 600 ml] hot water* into a small pot, add 0.5 tsp [0.75 tsp | 1 tsp] salt*, and bring to a boil. Stir in the rice, cover, and simmer over low heat for about 10 minutes. Then remove the pot from the heat, cover, and let stand for at least 10 minutes.

2. 2

   Heat 300 ml [450 ml | 600 ml] water* in a large pan with a lid, add salt*, and bring to the boil. Cut off the ends of the green beans and cut them in half. Add the beans to the pan with the boiling water, cover, and cook for 6–7 minutes until al dente. After cooking, drain through a sieve.

3. 3

   Finely chop the garlic. Halve the onion and cut into thin strips. Halve the chili pepper, remove the seeds, and cut into thin strips (caution: hot!). Cut the Thai basil into thin strips.

4. 4

   In a tall mixing bowl, combine 100 ml [150 ml | 200 ml] water*, soy sauce, sweet soy sauce, Worcestershire sauce, cornstarch, 1 tsp [1.5 tsp | 2 tsp] sugar*, and pepper*. Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil* in the large pan from step 2. Fry the chicken strips for 2-3 minutes until the meat is no longer translucent inside. Remove from the pan and set aside.

5. 5

   Heat another 1 tbsp [1.5 tbsp | 2 tbsp] oil* in the same pan. Sauté half of the chili, garlic, onions, and beans for 2–3 minutes. Return the chicken to the pan and deglaze with the prepared sauce. Add three-quarters of the Thai basil to the pan and simmer for 1–2 minutes until the sauce thickens.

6. 6

   After cooking, fluff the rice with a fork and divide it between deep plates. Arrange the pad kra pao next to it and top with peanuts. Sprinkle the remaining chili and Thai basil on top and enjoy. Bon appétit!