Khao Man Gai Thai Chicken and Rice (Healthy Version) Recipe

  • 5 skinless, boneless chicken breasts
  • Rice:
  • 3 cups uncooked jasmine rice
  • 3 tablespoons vegetable oil
  • 1/2 cup sliced ginger
  • 2 tablespoons crushed garlic
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 1/2 cup water, or as needed
  • 5 pandan leaves
  • 3 cups chicken stock
  • Sauce:
  • 1 cup chopped ginger
  • 1/2 cup coarsely chopped garlic
  • 15 Thai bird chile peppers
  • 6 tablespoons white sugar
  • 1/4 cup dark soy sauce
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1/4 cup distilled white vinegar
  • 1/4 cup salted soybean paste
  • 10 sprigs fresh cilantro
  • 1 tablespoon chicken bouillon granules (optional)
  • 1 teaspoon salt
  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.
  2. Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
  3. Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute 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.
  4. 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.
  5. 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.
  6. Pour sauce into a pot over medium heat. Simmer for 5 minutes.
  7. Slice chicken and serve over rice, with sauce alongside.