Savor the rich flavors of Thai cuisine with the comfort of tender chicken and fragrant rice tonight!

1

Begin by heating a large pot over medium heat. Add 1 tablespoon of sesame oil.

2

Once the oil is hot, add 3 cloves of minced garlic and 2 cloves of minced ginger, sautéing for about 1 minute until fragrant.

3

Add the chicken piece to the pot, browning it on all sides for about 5 minutes.

4

Pour in 4 cups of chicken broth and bring to a gentle boil. Once boiling, reduce the heat and allow to simmer for about 25 minutes or until the chicken is cooked through.

5

While the chicken simmers, rinse 2 cups of rice under cold water until the water runs clear.

6

In a separate saucepan, combine the rinsed rice with the chicken broth left in the pot. Cook according to the rice package instructions.

7

Once the chicken is done, remove it from the broth and let it cool before shredding or slicing it.

8

Prepare a simple dipping sauce by mixing 3 tablespoons of soy sauce with a little minced ginger and minced garlic if desired.

9

Slice the cucumber into thin rounds and prepare the green onions by chopping them finely.

10

To serve, plate the rice, top with the sliced chicken, garnish with cucumber and green onions, and drizzle with the dipping sauce.

4

• Add a spicy chili sauce to the dipping sauce for an extra kick.
• Incorporate herbs such as cilantro or mint for an additional layer of flavor.
• Serve with a side of steamed vegetables to enhance the dish's nutritional value.

• Make sure to season the chicken broth well for richer flavor.
• Use day-old rice if possible for the best texture.
• Adjust the dipping sauce to your taste by adding more or less soy sauce or fresh ingredients.

• fat: 10g
• protein: 35g
• calories: 450
• carbohydrates: 55g

This dish is a balanced meal, offering proteins from chicken, carbs from rice, and essential vitamins from vegetables, making it a wholesome option.

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