Khao Man Gai Thai Chicken and Rice (Healthy Version)

Name: Khao Man Gai Thai Chicken and Rice (Healthy Version)
Total time: 76
Yield: 5
Ingredients: 5 skinless, boneless chicken breasts; 3 cups uncooked jasmine rice; 3 tablespoons vegetable oil; ½ cup sliced ginger; 2 tablespoons crushed garlic; 1 tablespoon white sugar; ¼ teaspoon salt; ½ cup water, or as needed; 5 pandan leaves; 3 cups chicken stock; 1 cup chopped ginger; ½ cup coarsely chopped garlic; 15 Thai bird chile peppers; 6 tablespoons white sugar; ¼ cup dark soy sauce; ¼ cup soy sauce; ¼ cup lime juice; ¼ cup distilled white vinegar; ¼ cup salted soybean paste; 10 sprigs fresh cilantro; 1 tablespoon chicken bouillon granules (Optional); 1 teaspoon salt

Recipe by CookingwithMomTomTom from allrecipes.com

Dinner 1 Hr. 16 Mins.

Ingredients

5 servings

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5 skinless, boneless chicken breasts
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3 cups uncooked jasmine rice
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3 tablespoons vegetable oil
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½ cup sliced ginger
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2 tablespoons crushed garlic
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1 tablespoon white sugar
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¼ teaspoon salt
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½ cup water, or as needed
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5 pandan leaves
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3 cups chicken stock
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1 cup chopped ginger

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½ cup coarsely chopped garlic
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15 Thai bird chile peppers
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6 tablespoons white sugar
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¼ cup dark soy sauce
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¼ cup soy sauce
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¼ cup lime juice
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¼ cup distilled white vinegar
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¼ cup salted soybean paste
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10 sprigs fresh cilantro
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1 tablespoon chicken bouillon granules (Optional)
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1 teaspoon salt

Instructions

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.
Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
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.
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.
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.
Pour sauce into a pot over medium heat. Simmer for 5 minutes.
Slice chicken and serve over rice, with sauce alongside.