Khao Man Gai Thai Chicken and Rice (Healthy Version)

In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 807 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 6 tablespoons white sugar
• 3 tablespoons vegetable oil
• 3 cups chicken stock
• 5 skinless, boneless chicken breasts
• 2 tablespoons crushed garlic
• 1 tablespoon chicken bouillon granules
• 3 cups uncooked jasmine rice
• 10 sprigs fresh cilantro
• 5 pandan leaves
• 1 cup chopped ginger
• 15 Thai bird chile peppers
• 0.25 teaspoon salt
• 0.25 cup soy sauce
• 0.25 cup lime juice
• 0.5 cup water, or as needed
• 0.25 cup distilled white vinegar
• 0.25 cup dark soy sauce
• 0.5 cup sliced ginger
• 0.5 cup coarsely chopped garlic
• 0.25 cup salted soybean paste

Recipe Instructions

Step 1

Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.

Step 2

Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.

Step 3

Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.

Step 4

Pour sauce into a pot over medium heat. Simmer for 5 minutes.

Step 5

Slice chicken and serve over rice, with sauce alongside.

Step 6

Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.

Step 7

Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; sauté until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.