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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup rice vinegar |
1 garlic clove, minced |
2 teaspoons thai chili paste |
1/4 teaspoon crushed red pepper |
3/4 pound skinned, boned chicken thighs, cut into bite-size pieces |
2 garlic cloves, minced |
cooking spray |
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 |
Directions:
1. Combine first 4 ingredients.
2. 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.
3. 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
4. Divide rice mixture evenly among 4 bowls; top evenly with reserved vinegar mixture, peanuts, and cilantro.
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