1 1/2poundsboneless, skinless chicken breasts, cut in 2-inch strips,
1 1/2cuplow sodium chicken broth,
5oz.grated fresh ginger, divided,
1cupuncooked soft jasmine rice,
1 1/2cupyellow onion vertical strips,
1In saucepan, place broth, coconut milk and 1 teaspoon ginger.
2Add jasmine rice and bring to a boil over high temperature.
3Stir, reduce heat to low, cover and cook 20 minutes.
4Turn off heat and let sit 10 minutes without removing cover.
5While rice is cooking, in small bowl mix remaining ginger and minced garlic.
6In another bowl, mix together fish sauce, sugar and soy sauce; stir until sugar is dissolved; add warm water and set aside.
7In large heavy fry pan or wok, heat oil over medium high temperature.
8Add onion and stir-fry until onion begins to change color and is slightly crisp, about 3 minutes.
9Remove with slotted spoon; keep warm.
10To pan, add ginger-garlic mixture and cook until light brown, about 2 minutes.
11Add chicken and stir-fry until pink is gone, about 5 minutes.
12Add fish sauce mixture and pepper; cook 3 minutes more.
13Serve over rice and top with onion
No Nutritional Information Available