3/4 pound skinned, boned chicken thighs, cut into bite-size pieces
2 garlic cloves, minced
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
How to Make It
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.
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