Thai Chicken

15 ingredients
19 steps

Ingredients

  • Canola oil spray
  • 1 cup white rice
  • 1 cup plus 1 tablespoon broth (chicken or vegetable) or water
  • 1/2 to 3/4 pound chicken breasts or thighs or chicken strips
  • 2 tablespoons hoisin sauce
  • 1 tablespoon chopped fresh cilantro
  • 1 to 1 1/2 teaspoons Asian fish sauce
  • 1/2 teaspoon sweet chili sauce
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon sea salt
  • Freshly ground white pepper
  • One 6-ounce can bamboo shoots, drained
  • 1/2 red bell pepper, cored, seeded, and cut into strips
  • 2 cups fresh or frozen cut green or yellow string beans
  • 1 head baby bok choy, trimmed and roughly chopped

Directions

  1. 1
    Preheat the oven to 450F.
  2. 2
    Spray the inside and lid of a cast-iron Dutch oven with canola oil.
  3. 3
    Rinse the rice in a strainer under cold water until the water runs clear and pour into the pot.
  4. 4
    Add the liquid, and stir to make an even layer.
  5. 5
    Add the chicken.
  6. 6
    In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper.
  7. 7
    Pour over the chicken.
  8. 8
    Scatter the bamboo shoots over the chicken.
  9. 9
    Add the bell pepper, followed by the beans.
  10. 10
    Top with the bok choy until the pot is full.
  11. 11
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
  12. 12
    Serve immediately.
  13. 13
    Calories: 539
  14. 14
    Protein: 36g
  15. 15
    Carbohydrates: 94g
  16. 16
    Fat: 6g
  17. 17
    Cholesterol: 75mg
  18. 18
    Sodium: 894mg
  19. 19
    Fiber: 6g

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