Southeast Asian-Inspired Chicken and Rice

Name: Southeast Asian-Inspired Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Indonesian, Malaysian, Thai, Vietnamese, Fusion, Singaporean
Ingredients: 0.25 tsp Black Pepper; 1.5 cups Chicken Broth; 1 whole Chili Pepper; 0.33 cup Diced Onion; 0.5 cup Fresh Cilantro; 1 tbsp Fresh Ginger; 0.5 cup Fresh Mint; 0.25 cup Green Onion; 0.5 tsp Ground Turmeric; 1 cup Jasmine Rice; 1 whole Lime; 2 tbsp Lime Juice; 2 cloves Minced Garlic; 0.5 cup Red Onion; 1 to taste Salt & Pepper; 1 tsp Sambal; 1 tsp Seasoned Salt; 1 tsp Sesame Oil; 1 whole Skin-On Boneless Chicken Breast; 2 tsp Soy Sauce; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Indonesian 🇮🇩Malaysian 🇲🇾Thai 🇹🇭Vietnamese 🇻🇳FusionSingaporean High-Protein 💪

Southeast Asian-Inspired Chicken and Rice balances fragrant jasmine rice with turmeric, ginger, and garlic under juicy, skin-on chicken. A bright herb salad of mint, cilantro, lime, and chilies adds fresh heat and citrusy snap, while soy and sesame bring savory depth. Serve for a weeknight dinner or casual weekend meal when you want bold, layered flavors in a comforting bowl.

Prep20 mins
Cook40 mins
Serves2
DifficultyMedium

1

Place the chicken breast on a cutting board and make 5 or 6 shallow slashes through the skin. Generously season both sides with salt.
2

Heat vegetable oil in a skillet over medium-high heat and sear the chicken breast, skin-side down, until the skin is golden and the fat has rendered, about 5 minutes. Flip the breast and continue cooking until the chicken is cooked through, about 5 minutes more. If the oil begins to smoke before the chicken is done, lower the heat to medium or medium-low.
3

Turn off the heat and move the chicken to a plate to rest until cool enough to handle. Remove the skin and chop it finely. Refrigerate the chicken breast.
4

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

Stir in the broth, increase the heat to high, and bring to a boil. Cover, reduce the heat to low, and simmer without stirring for 20 minutes. Turn off the heat and set a 10-minute timer to let the rice rest.
6

Meanwhile, shred the chicken meat by hand or cut it into small pieces and place it in a bowl. Add the 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 rest, remove the lid and fluff the rice with a fork. Taste and adjust the seasoning if needed. Serve the rice topped with the chicken herb salad mixture and lime wedges.