Based on a recipe from Oprah
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 3 to 4
- Canola oil
- ½ cup shallot, thinly sliced
- ½ tsp dried lemongrass
- 1 red jalapeño, chopped
- 3 cloves garlic, sliced
- 1 Tbsp ginger
- 2 tsp sugar
- 1 can (13 ¼ ounces) unsweetened coconut milk
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- 1 cup jasmine rice
- 4 chicken breasts, diced
- 1/8 tsp black pepper
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- Cook jasmine rice per the package instructions.
- In a medium pan, heat 1 Tbsp of oil over medium-low heat.
- Add shallot, lemongrass, and jalapeño. Cook, stirring often, for 2 minutes.
- Add garlic, ginger, and sugar. Cook until fragrant, about 2 minutes.
- Add coconut milk, bring to a simmer, and cook for 6 minutes.
- Add fish sauce and lime juice. Bring to a simmer. Remove from heat, cover, and let steep for 10 minutes.
- Dice chicken breasts into bite-sized pieces. Place in a bowl.
- Pour ½ of the coconut milk sauce over the chicken. Stir. Let marinate for 30 minutes, stirring occasionally.
- Heat lightly oiled skillet on high. Add chicken and cook thoroughly until slightly browned, about 10 to 11 minutes.
- Serve chicken on rice. Pour the remaining coconut milk sauce over the chicken. Add mint and basil.
I made the mistake of tasting the coconut milk sauce as it was cooking. It was utterly divine. I was worried that the jalapeño would make the sauce too hot, but it didn’t. Then I worried that I wouldn’t stop tasting the sauce.
You can find shallots, dried lemongrass, sliced red jalapeños in a can, garlic, ginger, coconut milk, and lime juice in American grocery stores. You can find fish sauce in an Asian or international grocery store.
The original recipe called for grilling the chicken, but you can also broil it for 10 minutes (stirring halfway through) or pan fry the chicken.