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Khao Man Gai Thai Chicken and Rice (Healthy Version)
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Prep Time:
35 minutes
Cook Time:
41 minutes
Total Time:
76 minutes
Thai-inspired boiled chicken over fragrant rice with spicy sauce.
Ingredients:
  • 5 skinless, boneless chicken breasts
  • 3 cups uncooked jasmine rice
  • 3 tablespoons vegetable oil
  • 0.5 cup sliced ginger
  • 2 tablespoons crushed garlic
  • 1 tablespoon white sugar
  • 0.25 teaspoon salt
  • 0.5 cup water, or as needed
  • 5 pandan leaves
  • 3 cups chicken stock
  • 1 cup chopped ginger
  • 0.5 cup coarsely chopped garlic
  • 15 Thai bird chile peppers
  • 6 tablespoons white sugar
  • 0.25 cup dark soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup lime juice
  • 0.25 cup distilled white vinegar
  • 0.25 cup salted soybean paste
  • 10 sprigs fresh cilantro
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon salt
Instructions:
  • In a large pot, submerge the chicken breasts in water and bring to a boil. Lower the heat to medium-low and gently simmer for approximately 20 minutes until the chicken is no longer pink in the center. Drain and allow to cool until manageable.
  • Place the rice in a strainer and rinse thoroughly with cold water, repeating the process one more time.
  • In a large saucepan over high heat, cook 1/2 cup sliced ginger and 2 tablespoons crushed garlic in oil until fragrant, about 1 to 2 minutes. Add rice and reduce heat to medium. Season with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water as needed to prevent burning, around 10 minutes.
  • After cooking the rice on the stove, infuse it with fragrant pandan leaves, then transfer to a rice cooker. Add in flavorful chicken stock and let it cook until tender per the rice cooker's instructions. Gently fluff with a rice paddle before serving.
  • Blend together the 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender until smooth.
  • Heat the sauce in a pot over medium heat, and let it simmer for 5 minutes.
  • Serve sliced chicken over a bed of fragrant rice, accompanied by a delicious sauce on the side.

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