Oxmoor House
4 servings (serving size: 1 1/4 cups)


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1/3 cup rice vinegar
1 garlic clove, minced
2 teaspoons Thai chili paste
1/4 teaspoon crushed red pepper
3/4 pound skinned, boned chicken thighs, cut into bite-size pieces
2 garlic cloves, minced
Cooking spray
4 cups chicken broth
2/3 cup jasmine or long-grain rice, uncooked
1 (2-inch) piece ginger, halved
1 teaspoon Thai fish sauce (nam pla)
1/3 cup chopped dry-roasted peanuts
1/2 cup chopped fresh cilantro


Combine first 4 ingredients.

Place chicken and garlic in a bowl; coat with cooking spray, and toss well. Heat a large saucepan over medium-high heat; add chicken mixture. Cook, stirring constantly, 5 minutes or until chicken is done.

Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 25 minutes or until rice is tender. Discard ginger

Divide rice mixture evenly among 4 bowls; top evenly with reserved vinegar mixture, peanuts, and cilantro.

Created date

March 2010

Nutritional Information

Calories 331
Fat 11 g
Satfat 2.2 g
Protein 27.3 g
Carbohydrate 29.4 g
Cholesterol 71 mg
Iron 3.4 mg
Sodium 1015 mg
Caloriesfromfat 30 %
Fiber 1.8 g
Calcium 52 mg