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.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.