Asian Style Chicken and Rice Pot
- Ready In:
- 1hr 25mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken thighs
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped ginger
- 2 tablespoons finely chopped garlic
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- salt & freshly ground black pepper
- 8 large shiitake mushrooms, stems removed, cut in half (or mushrooms of choice)
- 1 1⁄2 cups jasmine rice, rinsed
- 1 1⁄2 cups chicken broth or 1 1/2 cups water
- 1 teaspoon asian hot chili sauce (Sriracha)
- 1 cup green peas
- 1⁄2 cup finely chopped green onion
- 1 tablespoon chopped coriander
-
Spicy Citrus Sauce
- 1 teaspoon grated ginger
- 1 teaspoon Asian chili sauce (Sriracha)
- 1 tablespoon fish sauce
- 1⁄4 cup water
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tablespoons chopped of fresh mint
directions
- Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.
- Heat 2 tbsp oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.
- Heat remaining 1 tbsp oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.
- Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce (recipe follows).
- To Make Spicy Citrus Sauce: Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!