1 1/2 pounds boneless
skinless chicken breasts, cut in 2-inch strips
2 cloves garlic, minced
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 1/2 cups low sodium chicken broth
1 teaspoon soy sauce
1 cup warm water
3/4 cup coconut milk
1/4 cup vegetable oil
5 ounces grated fresh ginger, divided use
1 1/2 cups yellow onion vertical strips
1 cup uncooked soft jasmine rice
1/2 teaspoon white pepper
In saucepan, place broth,
coconut milk and 1 teaspoon ginger. Add jasmine rice and bring
to a boil over high temperature. Stir, reduce heat to low, cover
and cook 20 minutes. Turn off heat and let sit 10 minutes without
removing cover.
While rice is cooking,
in small bowl mix remaining ginger and minced garlic. In another
bowl, mix together fish sauce, sugar and soy sauce; stir until
sugar is dissolved; add warm water and set aside.
In large heavy frypan
or wok, heat oil over medium high temperature. Add onion and
stir-fry until onion begins to change color and is slightly crisp,
about 3 minutes. Remove with slotted spoon; keep warm.
To pan, add ginger-garlic
mixture and cook until light brown, about 2 minutes. Add chicken
and stir-fry until pink is gone, about 5 minutes. Add fish sauce
mixture and pepper; cook 3 minutes more.
Serve over rice and top
with onion. Garnish with red chili pepper "lilies"
and green onion "brushes".
Makes 6 servings.
Nutritional Facts Per Serving:
431 calories; 30.5 g protein; 18.6 g total fat; 8 g saturated
fat; 34.8 g carbohydrates; 66 mg cholesterol; 889 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
