Thai Garlic Chicken Recipe
User Reviews
4.5
8 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr 30 mins
-
Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
Thai
Thai Garlic Chicken Recipe
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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.
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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 oil or vegetable oil
- 1 Tbsp. garlic chopped
- 1/3 c. onion chopped
- 1 Tbsp. curry powder
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 cups jasmine rice
- 3 1/2 c. chicken broth fat-free
- 3 Tbsp. cilantro chopped
- 2 lime 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.
Equipments used:
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 Information
Show Details
Serving
1serving
Calories
383kcal
(19%)
Carbohydrates
54g
(18%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
36mg
(12%)
Sodium
1310mg
(55%)
Potassium
446mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
546IU
(11%)
Vitamin C
6mg
(7%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 1310mg | 55% |
| Potassium | 446mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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