Irresistible Asian Chicken Rice: A Flavorful Delight

Recipe Details

Prep Time:
20 mins
Cook Time:
40 mins
Stand Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
2

Ingredients

  • 1largechicken breast, skin on

  • 1teaspoonkosher salt, plus more as needed

  • 1tablespoonvegetable oil

  • 1tablespoonminced ginger

  • 2clovesgarlic, minced

  • cupdiced onions

  • ½teaspoonturmeric

  • 1cupplus 1 tablespoon jasmine rice

  • 1 ½cupschicken broth

  • ½cupthinly sliced red onion

  • ¼cupsliced green onions

  • 1smallred Fresno chili, thinly sliced, or any other hot pepper

  • 2tablespoonsfresh lime juice, plus more to taste

  • 2teaspoonssoy sauce, or to taste

  • 1teaspoonsambal hot chili sauce

  • 1teaspoonsesame oil, or to taste

  • ¼teaspoonfreshly ground black pepper

  • salt to taste

  • ½cupfreshly torn mint leaves

  • ½cupfreshly torn cilantro leaves

  • lime wedges (Optional)

Cooking Directions

  1. Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.

  2. Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.

  3. Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.

  4. Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.

  5. Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.

  6. Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.

  7. After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

    Chef John

Cook’s Note:

Rice can be served hot, warm, room temperature, or cold.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe2
Calories820
% Daily Value *
Total Fat
29g
37%
Saturated Fat
6g
31%
Cholesterol
132mg
44%
Sodium
2268mg
99%
Total Carbohydrate
87g
32%
Dietary Fiber
3g
10%
Protein
51g
101%
Potassium
701mg
15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Dish Photos