KHAO MAN GAI (Thai Chicken Rice)

INGREDIENTS

4 scallions

1 bunch ilantro

4 chicken breasts, cleaned and cubed

2 cups water

2 cups organic chicken stock

2 cups Short Grain Brown Rice

1 jalopeno minced

1/2 cup fermented soy bean paste

2 cucumbers

Grape Seed Oil

3 cloves garlic

1/2 cup brown sugar

1/2 cup tamari

1/4 cup toasted sesame oil

1/3 cup cider vinegar

6 drops dōTERRA Ginger Essential Oi

PREPARATION

Cut 4 chicken breasts into 3/4 - 1” chunks

Place 2 cups of organic chicken stock and 2 cups of water into a medium size sauce pan. Bring to a rolling boil.

Place rice into the boiling water, reduce to medium and cook covered until tender - about twenty minutes. Add additional chicken stock, if needed.

While the rice is cooking, make a Khao Man Gai sauce by placing garlic, 1/2 jalapeño, fermented soy bean paste, brown sugar, tamari, sesame oil, and vinegar in a blender and do a coarse puree. When done, add 6 drops of dōTERRA Ginger Essential Oil.

Pour the mixture into a saucepan, bring to a boil for less than a minute, stir and remove from heat. 

Place Grape Seed oil in a wok and heat to high temp - until it begins to crackle.

Place chicken in wok, cooking until done, but not browned. 

SERVING

Place cubed chicken over plated rice and spoon the sauce over the chicken and rice. 

Garnish with chopped scallions and cilantro leaves.