Thai Chicken and Rice

 

Ingredients:

- 2 boneless and skinless chicken breasts, diced

- 2 cups jasmine rice

- 1 cup coconut milk

- 2 cups chicken broth

- 1 tablespoon vegetable oil

- 2 cloves garlic, minced

- 1 small onion, chopped

- 1 red bell pepper, sliced

- 1 cup broccoli florets

- 1 carrot, julienned

- 2 tablespoons soy sauce

- 1 tablespoon fish sauce (optional)

- 1 tablespoon lime juice

- Fresh cilantro, for garnish

- Salt and pepper to taste

Instructions:

1. Rinse the jasmine rice in cold water until the water runs clear, then drain.

2. In a medium saucepan, combine the rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat.

4. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

5. In the same skillet, add the minced garlic and chopped onion. Sauté until fragrant and the onion has softened, about 2-3 minutes.

6. Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are crisp-tender.

7. Return the cooked chicken to the skillet with the vegetables.

8. In a small bowl, whisk together the soy sauce, fish sauce (if using), and lime juice. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 1-2 minutes to let the flavors meld together.

9. Serve the Thai chicken and vegetables over the cooked jasmine rice. Garnish with fresh cilantro or Thai basil.