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Southeast Asian Style Chicken Rice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Create an exotic Asian-inspired chicken and rice dish with a zesty herb salad.
Ingredients:
  • 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
  • 0.33 cup diced onions
  • 0.5 teaspoon turmeric
  • 1 cup plus 1 tablespoon jasmine rice
  • 1.5 cups chicken broth
  • 0.5 cup thinly sliced red onion
  • 0.25 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
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup freshly torn mint leaves
  • 0.5 cup freshly torn cilantro leaves
  • lime wedges
Instructions:
  • Place the chicken breast on a cutting board and score the skin with 5 or 6 shallow cuts. Season generously with salt on both sides.
  • In a skillet over medium-high heat, sear chicken breast, skin-side down, until golden brown and fat has rendered out, about 5 minutes. Flip the breast and continue cooking until chicken is cooked through, about 5 more minutes. If the oil smokes before the chicken is cooked, lower the heat to medium or medium-low.
  • Remove the chicken from the heat and place it on a plate to cool. Once it's no longer hot, peel off the skin and finely chop it. Refrigerate the chicken breast.
  • Return minced chicken skin to the skillet over medium heat. Sauté until browned and crispy, about 3 to 5 minutes. Stir in ginger, garlic, and onions, cooking until onions become translucent, around 5 minutes. Add turmeric and rice, stirring until rice is evenly coated with oil for 2 to 3 minutes.
  • Pour in the broth and crank up the heat until it boils. Cover the pot, lower the heat, and let it simmer peacefully for 20 minutes. Switch off the heat and give the rice a 10-minute rest.
  • Shred the chicken with your hands or cut into small pieces and place in a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint, and cilantro. Mix well until combined. Taste and adjust with more lime juice, salt, and/or spice to your liking.
  • Once the rice timer goes off, uncover and gently fluff the rice with a fork. Taste and season to your liking. Serve the rice with the chicken herb salad on top and lime wedges on the side.

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