Thai Garlic Chicken Recipe
If chicken and rice sounds too plain, this Thai Garlic Chicken recipe will change your mind. With rich spices and a cozy feel, it's extraordinary.
Servings: 6 servings
Calories: 383kcal
Equipment
Ingredients
- 3 boneless skinless chicken breasts, sliced in half horizontally to make two fillets
- 1 Tbsp. fish sauce or just use 1 tsp. salt
- 3 Tbsp. grapeseed or vegetable oil
- 1 Tbsp. garlic chopped
- 1/3 c. onion chopped
- 1 Tbsp. curry powder
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cups jasmine rice
- 3 1/2 c. fat-free chicken broth
- 3 Tbsp. cilantro chopped
- 2 limes cut in wedges
Instructions
- Place your halved chicken breasts in a medium bowl, add the fish sauce, and toss to combine. Set aside.
- Heat the grapeseed oil over medium heat in a Dutch oven or heavy-bottomed pot. Add garlic, onion, curry powder, salt, and pepper, then sauté for 3 minutes or until the onions become translucent.
- Place three of the chicken breast halves in the pot and let them brown for 2-3 minutes, then turn and let the other side brown for another 2-3 minutes. Remove from the pan and set aside. Repeat with the remaining three chicken breast halves, removing and setting them aside when browned.
- Add the rice to the pot and sauté for 3-5 minutes until slightly toasted. Add the chicken broth and use a wooden spoon to scrape up the fond (this is the French term for the delicious brown bits on the bottom of the pot – hey, you learn something new every day!).
- Keep the heat on medium and let the mixture come to a boil. Continue to boil over medium heat until the water level is even with the rice (about 10 minutes).
- Reduce the heat to medium-low, return the chicken to the pan, bury it in the rice so it is “hidden,” then cover it and let it cook for 45 minutes.
- After 45 minutes, remove the pot from heat and let it stand for 10 minutes.
- Fluff the rice with a fork, then serve with plenty of fresh cilantro and lime wedges.
Notes
To store Thai Garlic Chicken, place leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw in the fridge overnight if frozen. Warm it on the stovetop over medium heat, adding a splash of chicken broth if needed to prevent drying out. Alternatively, microwave on medium power in 1-minute intervals, stirring occasionally, until heated through.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 54g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1310mg | Potassium: 446mg | Fiber: 2g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg
