Description
A fragrant and vibrant chicken rice dish infused with lime, herbs, and spices, perfect for weeknights or gatherings.
Ingredients
Scale
- 1 large chicken breast, skin on
- 1 teaspoon kosher salt, plus more as needed
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/3 cup diced onions
- 1/2 teaspoon turmeric
- 1 cup plus 1 tablespoon jasmine rice
- 1 1/2 cups chicken broth
- 1/2 cup thinly sliced red onion
- 1/4 cup sliced green onions
- 1 small red Fresno chili, thinly sliced, or any other hot pepper
- 2 tablespoons fresh lime juice, plus more to taste
- 2 teaspoons soy sauce, or to taste
- 1 teaspoon sambal hot chili sauce
- 1 teaspoon sesame oil, or to taste
- 1/4 teaspoon freshly ground black pepper
- salt to taste
- 1/2 cup freshly torn mint leaves
- 1/2 cup freshly torn cilantro leaves
- lime wedges (Optional)
Instructions
- Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin.
- Season generously on both sides with salt.
- Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until golden brown, about 5 minutes.
- Flip the breast over, and keep cooking until cooked through, about 5 minutes more. If oil smokes, reduce heat.
- Transfer chicken to a plate to rest until cool enough to handle.
- Peel off skin and finely chop, then refrigerate chicken breast.
- In the same skillet, cook and stir chopped chicken skin over medium heat until crisp, about 3 to 5 minutes.
- Add ginger, garlic, and onions; cook until onions are translucent, about 5 minutes.
- Stir in turmeric and rice, cooking until rice is coated, about 2 to 3 minutes.
- Add broth, bring to boil, cover, reduce heat to low, and simmer undisturbed for 20 minutes.
- Turn off heat and let the rice rest for 10 minutes.
- Shred the chicken and place it in a bowl.
- Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, mint, and cilantro. Toss well and adjust seasoning.
- Fluff the rice with a fork and serve topped with the chicken herb salad and lime wedges.
Notes
Prep ingredients ahead of time for a faster cooking process. Store rice and chicken separately in the fridge to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg