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Poulet au Basilic Thaï

Pad Krapao Gai. Du poulet haché sauté avec du basilic sacré thaï, de l'ail, du piment et une sauce umami sucrée-salée. Servi sur du riz jasmin avec un œuf au plat.

DinnerThaiEasy

10 min

Prep

10 min

Cook

20 min

Total

Servings

Easy

Difficulty

Instructions

Mélangez la sauce soja, la sauce d'huître, la sauce de poisson et le sucre brun dans un petit bol. Réservez.

Faites chauffer 1 c. à s. d'huile dans un wok à feu vif jusqu'à ce qu'il fume. Ajoutez l'ail et les piments, remuez 15 secondes.

Tip: Ajustez le nombre de piments selon votre tolérance au piquant. Retirez les graines pour moins de piquant, ou n'en mettez pas du tout pour une version douce.

Ajoutez le poulet haché et faites sauter en l'émiettant pendant 4-5 minutes jusqu'à ce qu'il soit cuit et commence à dorer.

Versez le mélange de sauce et faites sauter 1 minute. Retirez du feu et incorporez le basilic thaï jusqu'à ce qu'il soit juste fané.

Dans une poêle séparée, faites frire les œufs dans le reste d'huile jusqu'à ce que les bords soient croustillants et le jaune encore coulant.

Servez le poulet sur du riz jasmin, garni d'un œuf au plat.

Nutrition per Serving

520kcal

Calories

36g

Protein

46g

Carbs

20g

Fat

Fiber

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Poulet au Basilic Thaï

Ingredients

Instructions

Nutrition per Serving

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