prep time
15 min
15 min
cook time
20 min
20 min
servings
6
6
WHAT YOU'LL NEED
 |
||
| Minute Rice® Jasmine Rice | ||
| 2 pouches (125 g each) | ||
| 2 tbsp (30 mL) |
canola oil |
|
| 8 |
baby bok choy, quartered |
|
| 1 lb (500 g) |
boneless skinless chicken thighs, cubed
|
|
| 1/3 cup (75 mL) |
Thai sweet chili sauce |
|
| 1 3/4 cups (425 mL) |
chicken broth
|
|
| 1/2 cup (125 mL) |
drained, canned crushed pineapple
|
|
| 1/4 cup (60 mL) |
lime juice |
|
| 2 |
green onions, finely chopped |
|
INSTRUCTIONS
|
Step 1: Remove rice from pre-portioned pouches; set aside. |
|
Step 2: Inlarge nonstick skillet, heat half of the oil over high heat; cookbok choy, stirring, for 2 or 3 minutes or until tender-crisp. Transfer to plate. |
|
Step 3:In same skillet, heat remaining oil; cook chickenfor 4 or 5 minutes or until browned all over. Add Thai sweet chili sauce; cook, stirring, for 2 minutes or until chicken is well coated. |
|
Step 4: Add rice; cook for 1 minute. Add chicken broth and bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in pineapple and lime juice. Let stand for 5 minutes or until liquid is absorbed. |
|
Step 5: Stir in bok choy and green onions. |
Tips:
- Garnish with 1/4 cup (60 mL) chopped peanuts if desired.
- If you like, substitute broccoli florets for bok choy.
Per 1/6 recipe:
- Calories 270
- Fat 10g
- Cholesterol 55mg
- Sodium 510mg
- Carbohydrates 29g
- Fibre1g
- Sugars 9g
- Protein 17g
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