Name: Thai ginger chicken and rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, thinly sliced; 1/3 cup jasmine rice; 1/2 cup water; 2 tbsp coconut aminos; 1 3/4 tsp fish sauce; 1 1/2 tsp honey; 3 1/2 tbsp fresh ginger, peeled and matchsticked; 3 cloves garlic, minced; 3/4 red bell pepper, sliced; 1 green onions, sliced; 2 3/4 tsp avocado oil; 1/4 tsp salt; 3 Thai chiles, minced

Nutrition

Per serving

734 calories

Protein: 67g; 36% of calories
Carbs: 78g; 42% of calories
Fat: 18g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
In a small bowl, whisk together the coconut aminos, fish sauce, and honey until the honey is dissolved.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Add the chicken slices and sear until browned on one side, about 3 minutes. Flip the chicken and cook for 2 minutes more. Done when opaque in the center, 165°F.
Add the ginger, garlic, bell pepper, and Thai chiles to the skillet with the chicken. Sauté, stirring often, for 3 minutes until the ginger is fragrant and the peppers are slightly softened.
Pour the sauce mixture into the skillet. Toss everything to coat and simmer for 2 minutes until the sauce thickens slightly. Stir in the green onions and serve over the rice.

Nutrition

Ingredients

Instructions

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