Saucy Thai Chicken over Jasmine Rice

Temps & Portions
6 servings
25 minutes temps de préparation =
20 minutes préparation +
5 minutes cuisson
  • 1 Tbsp. (15 mL) reduced sodium soy sauce, divided
    VH Soya Sauce Light 450ML
    $2.91 • Chq
  • 4 tsp. (20 mL) lime juice, divided
    Limes 1EA
    $1.07 • Chq
  • 2 tsp. (10 mL) sesame oil
    Y&Y Sesame Oil 100% Pure 150ML
    $6.47 • Chq
  • 1 lb. (500 g) boneless, skinless chicken breasts
    Chicken Breasts Boneless Skinless Air Chilled 2 Pieces ~0.6KG
    $17.95 • Chq
  • 1 package Knorr® Demi-Glace Classic Roast Gravy Mix, combined with 300 mL water
  • 1 Tbsp. brown sugar
    Redpath Brown Sugar Dark 1KG
    $4.31 • Chq
  • 1/2 cup light coconut milk
    Grace Coconut Milk Powder 300G
    $4.65 • Chq
  • 4 cups assorted fresh vegetables, such as carrots, bell pepper and/or onions
    Peppers Bell Green Large 1EA
    $1.26 • Chq
  • 1/4 cup fresh basil leaves
    Basil 20G
    $2.69 • Chq
  • 1 cup hot, cooked jasmine rice
    Beatrice Milk 4L 2%
    $4.99 • Chq
  • Combine 10 mL soy sauce, 15 mL lime juice and sesame oil in medium bowl. Add chicken and toss to coat.
  • Meanwhile, combine Knorr® Demi-glace Classic Roast Gravy Mix combined with water, brown sugar, remaining 5 mL soy sauce, remaining 5 mL lime juice and coconut milk in medium bowl.
  • Preheat large nonstick skillet over medium-high heat and cook chicken with marinade, stirring occasionally, until chicken is almost thoroughly cooked, about 3 minutes. Remove chicken from skillet and set aside.
  • Stir vegetables into same skillet and cook over medium high heat, stirring frequently, until crisp tender, about 5 minutes. Stir in chicken and gravy mixture. Bring just to a boil over medium heat. Reduce heat to low and simmer until chicken is thoroughly cooked, about 1 minute. Stir in 45 mL basil leaves.
  • Serve over hot rice and garnish with remaining basil.
  • Try using a blend of brown jasmine rice and wild rice to add more whole grain.
  • Each serving of this dish is low in fat and provides 1½ servings of vegetables. *See Nutrition Information for sodium content.