We’re going on a journey, but you can keep your suitcases in the closet! Instead, grab your chopsticks and let’s head to the kitchen for some of this Taste-of-Asia Rice. Each bite will take you on an adventure filled with fluffy rice, of course, but also perfectly seasoned chicken tossed in a spicy, tangy herb salad! Your taste buds won’t believe what they’re tasting is real! With a squeeze of lime, Taste-of-Asia Rice is a terrific trip for two worth taking! Come along!
Ingredients
For the chicken and the rice:
- 1 large chicken breast, skin-on
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/3 cup onions, diced
- 1/2 teaspoon turmeric
- 1 cup plus 1 tablespoon jasmine rice
- 1 1/2 cups chicken broth
For the herb salad:
- 1/2 cup red onion, thinly sliced
- 1/4 cup green onions, sliced
- 1 small jalapeƱo pepper, thinly sliced
- 2 tablespoons fresh lime juice, plus more, to taste
- 2 teaspoons soy sauce
- 1 teaspoon sambal hot chili sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- salt, to taste
- 1/2 cup mint leaves, freshly torn
- 1/2 cup cilantro leaves, freshly torn
- lime wedges, to taste, for serving
Directions
Step 1 –Place the chicken breast onto a cutting board and make six shallow cuts through the skin.
Step 2 –Season both sides of the chicken breast with 1 teaspoon of the salt.
Step 3 –Heat the vegetable oil in a skillet over medium high heat.
Step 4 –Add the chicken breast to the skillet, skin-side down, and sear until the skin is golden-brown and the fat has rendered out, about 5 minutes.
Step 5 –Flip the chicken breast over and cook until it reaches an internal temperature of 165 degrees F, about 5 minutes. If the oil begins to smoke before the chicken is cooked through, adjust the heat to a lower setting.
Step 6 –Transfer the chicken breast to a plate and let it rest until it is cool enough to handle.
Step 7 –Peel the skin off of the chicken, then finely chop the skin.
Step 8 –Add the chopped chicken skin to the same skillet and cook, stirring regularly, until it browns and starts getting crisp, about 3-5 minutes.
Step 9 –Add the ginger, the garlic, and 1/3 cup of the onions to the chopped skin and cook, stirring regularly, until the onions begin to turn translucent, about 5 minutes.
Step 10 –Add the turmeric and the rice to the onion mixture and cook, stirring well, until the rice is coated, about 2-3 minutes.
Step 11 –Add the broth to the rice mixture and stir to combine.
Step 12 –Adjust the heat to high and bring the rice mixture to a boil.
Step 13 –Place the lid on the pan, adjust the heat to low, and simmer the rice mixture, undisturbed, for 20 minutes.
Step 14 –Shred the chicken meat by hand or cut it into small pieces.
Step 15 –Transfer the pan from the heat and let the rice mixture rest for 10 minutes.
Step 16 –In a large bowl, add the chicken meat, 1/2 cup of the red onions, the green onions, the jalapeƱo pepper, 2 tablespoons of the lime juice, the soy sauce, the chili sauce, the sesame oil, the pepper, the salt, the fresh mint, and the cilantro and toss until well-combined. Taste and adjust with more of the lime juice and the salt as needed.
Step 17 –Fluff the rice mixture with a fork.
Step 18 –Serve the chicken mixture over the rice, garnished with the lime wedges.
