Lime-Cilantro Chicken with Ginger Rice
Ingredients
- 1½ poundchicken breast
- 1½ cupjasmine rice
- 3 cupchicken broth
- 2 tablespoonfresh ginger
- 2lime
- ·cilantro
- 4scallion
- 3 clovegarlic
- 1 tablespoonfish sauce
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic (optional, for extra depth—stir in at step 2).
- 03
Chop a handful of fresh cilantro.
- 04
Slice 4 scallions on the bias.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add to the pan. Cook 6–7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces.
- 02
In the same skillet, add remaining 1 tablespoon olive oil over medium heat. Add minced ginger and cook 1 minute until fragrant.
- 03
Add jasmine rice and stir constantly for 2 minutes to lightly toast.
- 04
Pour in chicken broth and bring to a simmer. Cover, reduce heat to low, and cook 15 minutes until rice is tender and liquid is absorbed.
- 05
Stir in the sliced chicken, fish sauce, and juice of both limes. Season to taste with salt and pepper.
- 06
Divide into bowls and top with chopped cilantro and sliced scallions. Serve immediately.
Spice Tips
For heat, add a pinch of cayenne pepper or a thinly sliced fresh Thai chili to the ginger in step 2. A small drizzle of sesame oil stirred in at the end adds richness. If you prefer milder flavor, reduce fish sauce to 1 teaspoon.
Leftovers keep well refrigerated for 3 days and taste great cold or reheated gently on the stovetop with a splash of water. For a faster version, use rotisserie chicken and skip step 1.