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–+ servings

Thai Chicken with Brown Coconut Jasmine Rice

Ingredients

  • 2 boneless, skinless chicken breasts (~ 1 ½ pounds), cut into 1" cubes
  • 2 ½ Tbsp fish sauce
  • 1 Tbsp natural sugar (or brown sugar)
  • 1 ½ Tbsp lime juice
  • ⅓ cup soy sauce
  • 1 ½ tsp white vinegar
  • 1 ½ Tbsp coconut (or olive) oil
  • 1 Tbsp fresh ginger
  • 3 cloves garlic, minced
  • 3 fresh red chiles, seeds and ribs removed, cut into thin slices (or ¼ tsp dried red-pepper flakes)
  • 1 red bell pepper
  • 3 cups mustard leaves, chopped
  • 2 Tbsp fresh cilantro, minced

Instructions

  • Lightly salt and pepper the chicken and brown in a medium saucepan (We're not cooking it all the way through here, just browning it ever so slightly for presentation)
  • Whisk together 1 ¼ c water, fish sauce, sugar, lime juice, soy sauce, and vinegar. Set aside
  • In a large saucepan, heat the coconut oil. Add garlic and ginger and sauté until fragrant (~ 30 sec - 1 min)
  • Add the peppers and cook until they're soft (~ 1 min)
  • Add the bell pepper & sauté another minute or two
  • Stir in the fish sauce and raise the heat to high. When it's just on the verge of boiling, add the chicken and stir to mix
  • Reduce the heat to low and simmer until the chicken has finished cooking through (~ 10 minutes or so)
  • Serve with coconut rice, spooning the chicken and its sauce over the rice. Garnish with cilantro.